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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 minutes. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Cover and refrigerate at least 3 hours.
Split ladyfingers lengthwise into halves; spread each half with strawberry preserves. Layer 1/4 of the ladyfingers cut sides up, half the strawberries and half the pudding in 2-quart serving bowl; repeat. Arrange remaining ladyfingers around edge of bow l in upright position 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 bowl until stiff; spread over dessert. Sprinkle with almonds.
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