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24-HOUR SALAD Categories: Salad
Nb persons: 8
Preparation time:
Total time:
Source: Dotty Corcoran

    2 lg.  eggs
    2 Tbsp  sugar
    1 cup  heavy cream
    2 Tbsp.  lemon juice
    2 cups  frozen sour cherries, drained (do NOT substitute)
    1 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 (do NOT substitute)*
    1 cup  sliced almonds, chopped coarsely (do NOT substitute)

Combine the egg and sugar in a medium heatproof bowl. Set the bowl over a saucepan containing an inch of summering water and whisk until the sugar begins to dissolve, about 1 minute. Whisk in cup of the heavy cream and the lemon juice and cook, whisking constantly, until the mixture begins to thicken slightly, about 5 minutes. Let cool completely, at least 30 minutes.

Meanwhile, with an electric mixer on high speed, beat the remaining cup heavy cream in a large bowl to soft peaks. Gently fold into the cooked 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

* Spray chef?s knife with cooking spray to cut marshmallows without clinging to knife or each other.

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