1Set aside 4 good-size strawberries, to decorate. Line a 900g/2lb loaf tin with a double layer of cling film, pressing it into the edges of the tin and leaving enough of an overhang to cover the top
2Roughly chop the remaining strawberries. Put them in a bowl and sprinkle over 4 tablespoons of the sugar, stir, then mash slightly with the back of a fork. Leave to one side
3In a large bowl, use a hand-whisk to whisk the egg yolks with the remaining sugar and vanilla paste for 2–3 minutes until pale and creamy. In a separate bowl, whip the cream to soft peaks, then put the egg whites in a third bowl and whisk until they form stiff peaks
4Using a large metal spoon, fold the whipped cream into the egg yolk mixture, then fold in the egg whites in two batches until combined
5Spoon half of the cream mixture into the lined loaf tin and top with half of the mashed strawberry mixture. Cover with the remaining cream mixture, smooth the top, then fold the cling film over to cover. Put in the freezer for at least 6 hours until firm
6Meanwhile, purée the remaining chopped strawberries to make a smooth coulis, taste and add a little extra sugar, if needed, then leave to one side
7Transfer the semifreddo to the fridge 20 minutes before serving to soften slightly. To serve, peel back the top of the cling film and turn the semifreddo out onto a serving plate, remove the cling film. Decorate the top with some of the sauce, the reserved strawberries and meringues, if using. Serve cut into slices with the rest of the strawberry coulis for pouring over.