Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.

Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla. Cover and refrigerate about 3 hours or until chilled.

Separate ladyfingers horizontally in half. Spread cut sides with preserves. Layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding in 2-quart serving bowl; repeat. Arrange remaining ladyfingers around edge of bowl in upright position and with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.) Cover and refrigerate.

Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over dessert. Sprinkle with almonds. Refrigerate and remaining dessert.