Beat the yolks of six eggs. Add, gradually, a scant three fourths cup of sugar; set the dish over hot water and beat while adding gradually half a cup of sherry. Raise the dish occasionally from the water, lest the mixture cook too fast. Continue cooking and beating until the mixture thickens, then add the juice of a small lemon and beat over ice water until thick and cold; then fold in an equal bulk of whipped cream. Have ready stale lady-fingers, cut in inch pieces and sprinkled lightly with maraschino. Fill paper or china cases that fit into tiny silver casseroles, or cocottes, with alternate layers of the sabayon mixture and the lady-fingers, adding now and then part of a maraschino cherry. Set into a pail, or mould, from which salt water may be excluded, and bury in ice and salt until well frozen (about two hours). Serve with a spoonful of whipped cream, sweetened and flavored, and two or three cherries on the top of the ice.