c("For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.", "Add milk and cook and stir just until mixture comes to boiling; remove from the heat.", "Stir in butter and vanilla.", "Cool, cover and chill the mixture for about 2 hours.", "Fold in the whipped cream.", "For raspberry sauce, in a  4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.", "Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.", 
"Cool for about 30 minutes; sieve to remove seeds.", "Cut the sponge cake into 1-1/2-inch pieces.", "Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.", "Sprinkle half of the sherry over cake.", "Spoon 1 package of strawberries over cake to cover.", "Repeat layers.", "Cover and chill for up to 24  hours.", "Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.", "Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.", 
"Note: if you like, layer ingredients in individual dessert dishes.")