Instructions: In a saucepan, mix together sugar, cornstarch and salt; gradually stir in milk. Cook over Low heat, stirring constantly, until the mixture thickens and starts to simmer. Remove from heat. Beat egg with 1 cup of heavy cream and stir into milk mixture; blend well. Cook this mixture over Very-Low heat, stirring constantly, until mixture thickens, about 5 minutes. Do not boil. Remove from heat and stir in sherry. Cover and cool thoroughly.

Meanwhile, wash and hull berries; save 12 for garnish. Slice the remainder and reserve. Place half of the ladyfingers in a 2 1/2 quart serving bowl

(footed glass trifle bowl if possible). Top with half of the sliced berries, then the half of the custard. Repeat layers; cover and chill well.

Whip remaining cream stiff; spread over the top of the cake. Garnish with whole berries.
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Note: Sponge cake may be substituted for ladyfingers.

Serves 8.

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