Separate the lady fingers and sprinkle with the sherry, cut the cherries in half, soak in maraschino. In a double boiler, scald one pint cream, add it to the beaten yolks and sugar. When thick, strain and cool. Flavor with vanilla, add one pint whipped cream, and freeze very firmly. Stand a mould in a pan of ice and fill with alternate layers of frozen cream and lady fingers and candied fruit. Have the last layer cream. Bury the mould, well closed, in salt and ice for three hours.