Separate the eggs and place in separate bowls. Whip the egg whites with heaping tablespoonful of confectioner’s sugar until they form stiff peaks.

In another bowl, whip the cream with a heaping tablespoonful of confectioner’s sugar until it, too, forms stiff peaks.

In a large mixing bowl, whisk the egg yolks with the caster sugar until the sugar has entirely melted and the yolks have taken on a light, frothy texture.

Place the strawberries in a large mixing bowl. Sprinkle with the sugar and a good squeeze of lemon juice and toss. If using, drizzle over the Cointreau and toss again. (To save time, you can do this before preparing the other components above.)

Let rest for 10 minutes, tossing from time to time, until the sugar has completely melted into the strawberries to form a kind of strawberry syrup.

Transfer the strawberries to a blender and purée until smooth.

Add the whipped whites and cream into the bowl with the egg yolk mixture, gingerly folding them into the mix with a spatula. Use a circular motion, scooping up from the bottom of the bowl until you have a uniform batter.

Little by little, drizzle in the strawberry purée as you fold it, too, into the batter.

Place the mold(s) in the freezer and leave it for at least 4-5 hours if using a loaf pan or 2-3 hours for individual molds.