Instructions: Combine eggs, sugar, and salt in a 2-quart mixing bowl. Whisk together.

Slowly stir in heated half-and-half. Strain cream mixture into a double boiler and cook over simmering water until custard coats a metal spoon.

Stir constantly. Remove from heat and cool. Add vanilla.

Dissolve gelatin in boiling water. Stir well and add cold water. Chill until consistency of heavy syrup. Stir in sherry and whip until fluffy.

Fold in sliced strawberries.

Cut pound cake into 12 slices, approximately 1/4 inch thick. In a large decorative serving bowl, layer strawberry filling, cake, and custard sauce in alternate layers, ending with strawberry filling. Refrigerate for 2 to 24 hours.

To serve, spoon out into serving dishes, cutting deep into bowl to get all layers. Garnish each serving with whipped cream, one whole strawberry, and one mint leaf.

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