I made this salad for family dinner one night and it was so good, I thought I'd post the recipe for others to try. I did not make it 24 hours ahead of time and it was still great, so don't stress if you don't get it done a day ahead. The flavors do need time to blend, however, so put it together as early as possible.
2 large eggs
2 TB sugar
2 cup heavy cream, divided
2 TB lemon juice
2 cups frozen sour cherries, drained (see note)
2 (20 oz) can pineapple tidbits or crushed pineapple packed in juice, drained
2 (14.5 oz) cans mandarin oranges packed in juice, drained
3 cups large marshmallows, quartered (see note)
1 cup sliced almonds, chopped coarse
Combine the eggs and sugar in a medium heatproof bowl. Set the bowl over a saucepan containing an inch of simmering water and whisk until the sugar begins to dissolve, about 1 minute. Whisk in 1/4 cup of heavy cream and the lemon juice and cook, whisking constantly, about 5 minutes. Let cool completely, at least 30 minutes.
Meanwhile, with and electric mixer on high speed, beat the remaining 3/4 cup heavy cream in a large bowl to soft peaks. Gently fold into the cooled egg mixture.
Toss the cherries, pineapple, oranges, marshmallows, and almonds together in a large bowl. Pour the egg and cream mixture over the fruit and toss gently until combined. Refrigerate until ready to serve, at least 24 hours and up to 2 days in advance. Serve.
Note: Fresh sour cherries will also work well in this recipe, but do not substitute canned cherries, which are too soft and will turn mushy. Do not substitute mini marshmallows for quartered large marshmallows - they turn to mush. Instead, spray your knife with cooking spray to make cutting them up easier.