This lovely pink and cream dessert is a combination of Zabaglione, an Italian egg custard made with wine, whipped cream, and strawberries. Some of the mixture is tinted pink and some left plain to create the two-tone frozen dessert.
Coat 9 x 5 x 2-1/2-inch loaf pan with nonstick cooking spray. Line pan with plastic wrap.
Process strawberries in blender until smooth. Pour into small bowl. Stir in 1/4 cup sugar; reserve.
In top of double boiler over simmering water, whisk together egg yolks, eggs and remaining 3/4 cup sugar. Whisk in wine. Continue to whisk until mixture registers at least 160°F on instant-read thermometer and mixture ribbons and mounds on top of itself when whisk is lifted, about 15 minutes.
Remove top of double boiler and place in ice-water bath. Whisk egg mixture until cool. Stir in strawberry puree. Remove one third (2-2/3 cups) of the mixture to medium-size bowl and the other two-thirds (5-1/3 cups) to another bowl. Add the red food coloring to the two-thirds portion.
Beat cream in bowl until soft peaks form. Fold two-thirds cream (1-1/3 cups) into red-colored portion, and remaining cream into one-third portion of egg mixture. Refrigerate all mixtures until ready to use.
Spread half of red-colored mixture in prepared pan. Place in freezer until set, 1 to 2 hours. Spoon uncolored mixture on top of frozen layer. Place in freezer until set, 1 to 2 hours. Spread remaining red-colored mixture over frozen layer. Cover pan; place in freezer overnight.
To unmold and serve, briefly dip the loaf pan into warm water. Invert onto serving plate; gently shake; remove pan; remove plastic wrap. Garnish with whipped cream and whole strawberries.