Using a steel bowl mix the eggs and sugar over a hot bain-marie (careful: do not allow the water to boil) until thick and creamy.
Let the cream cool over a cold bain-marie while whisking.
Chop up the cocktail cherries. Add the lime juice, orange juice and cocktail cherries.
Whip the cream to stiff peaks and fold gently into the mixture.
Pour the parfait into moulds and freeze for 6-7 hours.
