To make the custard, put the milk and sugar in a saucepan with the vanilla pod, and bring to the boil. Pour it over the egg yolks, whisking continuously. Strain the mixture back into a clean saucepan. Retrieve and rinse the vanilla pod for further use, or split it and scrape some of the seeds into the custard. Gently cook the custard until it thickens, but without letting it curdle. Cover and put aside to cool.
Unroll the sponge and spread it with the glaze or jelly, then roll it up again and slice it. Line the bottom of a glass bowl with the sponge slices. Place the amaretti on top, and moisten with the sherry. Spoon on the custard, and chill to set slightly. Whip the cream, and spread on top. Arrange the flaked almonds around the edge and in a daisy pattern on top.
© 1995 Frances Bissell. All rights reserved.