Ingredients
2 large eggs
2 tablespoon sugar
1 cup heavy cream, divided use
2 tbsp lemon juice
2 cups frozen sour cherries, drained
1 can (20oz) pineapple tidbits or crushed pineapple (drained)
2 cans (14.5oz ea) mandarin oranges, drained
3 cups marshmallows, quartered
1 cup sliced almonds, chopped coarse
Directions
To make egg mixture:
Combine eggs and sugar in medium heat-proof bowl. Set bowl over saucepan containing 1in of simmering water. Whisk for 1 minute or until sugar begins to dissolve. Whisk in ¼ c heavy cream and lemon juice. Cook, whisking constantly, for 5 minutes or until mixture begins to thicken slightly. Cool completely, at least 30 minutes.
To whip cream:
In a large bowl, use electric mixer on high speed to beat remaining ¾ c heavy cream into soft peaks. Gently fold into the cooled egg mixture.
To assemble, chill:
In another large bowl, toss together cherries, pineapple, orange, marshmallows, and almonds. Pour egg and cream mixture over fruit. Toss gently until combined. Refrigerate for at least 24 hours and up to 2 days.
Makes 8-10 servings