Prepare Classic Genoise in a 15 x 10-inch jelly-roll pan. Cool completely.
To prepare the custard, combine sugar and next 4 ingredients (sugar through egg) in a bowl; stir well with a whisk, and set aside.
Heat milk over medium-high heat in a small, heavy saucepan to 180 or until tiny bubbles form around the edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Reduce heat to low; cook 2 minutes.
Remove from heat.
Place pan in a large ice-filled bowl until egg mixture comes to room temperature, stirring occasionally.
Remove pan from ice; stir in lemon rind and vanilla.
Combine the jam and juice in a small microwave-safe bowl. Microwave at high for 15 seconds, stirring until the jam dissolves. Set aside.
Cut cake crosswise into 5 (3-inch- wide) pieces.
Cut cake lengthwise into 8 (1 1/4-inch) pieces to equal 40 pieces. Arrange 14 cake pieces in a single layer in the bottom of a 2-quart trifle bowl or souffle dish. Lightly brush cake pieces with sherry.
Spread half of strawberry mixture over cake in dish; top with 1 cup bananas.
Spread half of custard over bananas. Arrange 13 cake pieces over custard, and brush with sherry.
Spread remaining strawberry mixture over cake; top with 1 cup bananas and remaining custard. Top with 13 cake pieces; brush with remaining sherry. Cover and chill for at least 8 hours. Uncover and spread whipped topping over top; sprinkle with almonds.
