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Mix 1/2 cup sugar, the cornstarch and salt in 3 quart saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir one minute. Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. Boil and stir one minute. Remove from heat; stir in margarine, vanilla and almond extracts. Cover and refrigerate at least 3 hours.
Split ladyfingers lengthwise into halves. Layer half of the ladyfingers; cut sides up, in 2 quart glass serving bowl. Sprinkle with 1 tablespoon of the sherry. Layer half of the strawberries and half of the cold egg yolk mixture over ladyfingers; repeat. Cover and refrigerate at least four hours but no longer than 8 hours.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds. Serves 8 to 10.
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