Start by placing half of the madeira cake cubes into the base of a glass trifle bowl. Crumble over half of the figolli, leaving chunky. Next, evenly pour over half of the Amaretto liqueur. Cover with 1/3 of the strawberries. Next, make the custard.
Place the figolla milkshake and cream in a saucepan and bring to almost a boil. In a bowl, whisk together the egg yolks and corn flour and pour over the hot milkshake mixture, whisking constantly. Put back onto the heat and bring back to the boil to thicken. Remove off the heat and pour half of the custard over the strawberries. Repeat the process again, using the remaining madeira cake, figolla, custard and another ⅓ of the strawberries. Allow to cool down for 15-20 minutes in the fridge. Meanwhile, whip together the 750ml fresh cream, icing sugar and vanilla to stiff peaks and spoon over the chilled trifle. Decorate with the remaining 1/3 strawberries and the toasted flaked almonds.