Put the sugar in a small pot and bring it to medium heat until it turns into a lightly brown caramel.

Pour the caramel over a greased tray and sprinkle the crushed almonds over it.

Whip the cream.

Melt the chocolate.

In a large bowl, slowly combine the whipping cream in the melted chocolate, making sure it's evenly mixed.

Crush the caramel in small bits. Reserve some of the larger pieces to decorate later.

Combine the crushed caramel in the chocolate mousse.

In a serving dish, approximately 8"x8", lay the lady fingers side by side, covering all the bottom of the dish.

With a spoon, pour some sherry over each lady finger.

Pour half the mousse over the lady fingers.

Distribute half of the mixed berries over the mousse. If the berries are to large, cut them in half.

Make another lady finger layer moist with sherry, then a mousse layer.

Finish the trifle with the berries, preferably left whole.

Decorate it with pieces of caramel, shaved chocolate and/or dusted cocoa powder.