Line a 2 litre capacity loaf tin with 2 sheets of cling film (one long and one sideways) leaving an overhang on all sides.

Weigh the caster sugar into a large, heat-proof bowl, then add the vanilla and the eggs. Set the bowl over a saucepan of simmering water (taking care that the bowl is not touching the water) and using an electric hand mixer, beat the mixture on high for five minutes, until light and airy. Remove from the heat, scrape down the sides of the bowl with a spatula and set aside to cool completely.

Using a food processor, blender, or just a fork if you want a more rustic effect, puree the strawberries and icing sugar together. Taste and add more sugar if necessary. Pour one third of the mixture into the prepared mould, and set the remainder aside.

In a large mixing bowl, whip the cream to stiff peaks, then carefully fold the cooled egg mixture through the cream, trying to keep as much air in the mixture as possible. Pour into the prepared tin, using a spatula to get it all out of the bowl. Pour over the remaining strawberry puree and use a fork to ripple it through. Transfer to the freezer for at least 4 hours, preferably overnight, folding over the overhanging cling film when the top has set a little.

To serve, turn out onto a platter, remove the clingfilm and decorate with the remaining strawberries. Allow to soften for at least ten minutes (*unless it is very hot, see note above) Cut into thick slices and enjoy.