Combine jelly crystals and 4 cups of boiling water together in a 3-4 litre capacity bowl. Mix well and add first measure of strawberries and pomegranate seeds. Allow to cool and set for 4-6 hours in the refrigerator.
Place sponge pieces into a bowl, sprinkle over sherry and toss well.
In a separate bowl, combine cream and icing sugar together and whip until soft peaks form.
Once jelly is set, carefully add the yogurt to cover and smooth out to form a layer.
Next, add and arrange the sponge pieces to cover the layer of yogurt.
Lastly, add the cream and decorate with remaining strawberry halves and pomegranate seeds.
