Place the egg yolks, ¼ cup of sugar and vanilla paste in a heat-proof bowl and beat until pale and thick.

Place the bowl over a casserole of simmering water and beat until the mixture doubles in volume.

In a separate bowl, beat the egg whites with cream of tartar and remaining sugar until stiff peaks form.

Fold the whipped cream with both egg mixtures and place in a Le Creuset 32cm Rectangular Dish. Gently mix through strawberry pulp and pomegranate rubies. Freeze until set (about 4 ? 6 hours).