Mix the sugar and egg yolks; add the lemon juice and pineapple syrup.
Cook in top of double boiler, stirring constantly until thickened.
Add 1 1/2 tablespoons gelatine which has been soaked in 1/2 cup cold water.
Cool.
When partly set fold in 1/2 cup finely cut sliced pineapple, 2 egg whites stiffly beaten, and 1 cup cream whipped.
In the meantime, place lady fingers in bottom of a pan lined with wax paper.
Around the side place alternate halves of lady fingers and sliced pineapple which has been dipped in unbeaten egg whites to make them adhere.
Then put in half the custard mixture, then a layer of lady fingers, then the remaining custard mixture on top.
Chill overnight in your refrigerator.
To serve, remove to serving dish (lift the cake out by means of the wax paper) and fill the centre with sweetened flavored whipped cream.
Decorate with pineapple, cherries and toasted almonds.