2 tbspcaster sugar125 mlsweet sherry41.5cm-thick slices of brioche (120gm, about ½ loaf), crusts removed, quartered, or sponge cake250 gmstrawberries, hulled and quartered4amaretti, finely chopped60 gm flaked almonds, toasted200 mlpouring cream, softly whippedCustard800 mlmilk1vanilla bean, split lengthways8egg yolks110 gm (½ cup)caster sugar
For custard, place milk, scraped seeds from vanilla bean and bean in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then gradually pour in milk mixture until well combined. Return mixture to same pan and stir over low-medium heat until mixture thickens enough to coat the back of a spoon. Do not boil. Transfer to a bowl, discard vanilla bean, cover closely with plastic wrap and cool to room temperature, then refrigerate until chilled, or for up 2 days.
Place sugar in a bowl, add 2 tbsp boiling water, stir until dissolved, then stir in sherry. Place brioche in a flat dish, drizzle with sherry mixture, turning to soak completely.
Place a piece of brioche in the base of a 150ml glass or small bowl, scatter with some strawberries, then pour in approximately ¼ cup custard, sprinkle with a little chopped amaretti and almonds. Top with 2 pieces of brioche, some strawberries, cream and nuts. Repeat with remaining brioche, strawberries, custard, amaretti and almonds, then serve immediately or refrigerate for up to 1 day.