Zabaglione pronounced zah-bahl-YOH-nayusually requires last minute preparation, but this frozen variation will allow you to take your time, and may be prepared up to 4 days ahead of time, if you would like.
Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray. Line pan with plastic wrap; set aside.
In a food processor or blender process or blend the 4 cups chopped strawberries until smooth. Transfer strawberry puree to a small bowl; stir in 1/4 cup of the sugar; set aside.
In a double boiler set over simmering water combine egg yolks, whole eggs, and the remaining 3/4 cup sugar. Stir in champagne. Cook and stir until mixture thickens and reaches 160 degrees F on an instant-read thermometer, about 15 minutes.
Remove double boiler insert from the saucepan and place in a bowl of ice water. Whisk mixture about 5 minutes or until cool. Stir strawberry mixture into egg mixture.
In a chilled medium mixing bowl beat whipping cream and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream into strawberry mixture. Spoon into prepared pan. Cover and freeze for 12 to 24 hours.
To serve, briefly dip the loaf pan into warm water. Invert onto a serving plate. Remove plastic wrap. Cut into slices. If desired, serve with halved strawberries, Sweetened Whipped Cream, and/or cinnamon.
Sweetened Whipped Cream
In a chilled bowl combine heavy cream, sugar, and vanilla. Beat with the chilled beaters of a mixer on medium to high speed just until stiff peaks form (tips stand straight). Do not overbeat.