0,7-0,9 lb. / 300-400 g strawberries
4 egg yolks
4 tablespoons sugar
1/2 teaspoon vanilla
1,8 oz. / 50 g almonds
0,5 pt. / 2 1/2 dl cream 10 or 20%
 Rinse the berries if necessary, clean them and sprinkle them with a little sugar. Whisk egg yolks, sugar and vanilla until fluffy.
 Blanch the almonds and let them dry. Grind the almonds or chop them fine in blender or with a knife. Put the almonds in a saucepan, pour in the cream and bring to a boil.
 Pour in the boiling almond cream into the egg mixture, beating vigorously. Pour mixture back into the pan and whisk until the cream thickens. It must not boil.
 Stir often almond cream while it is allowed to cool and set it covered in the refrigerator for an hour. Add strawberries and cream layered in serving glasses. Server dessert at once.