Chicken with fresh cherries in Tarragon cream

1 Cooked chicken (1.8 KG)
2 eggs
5 rounded tablespoons caster sugar
6 tablespoons tarragon vinegar
Salt and freshly ground black pepper
150 ml double cream
500 gr. cherries, stoned
Finely chopped parsley
 Put the eggs and caster sugar together in a bowl and put the bowl over a saucepan of gently simmering water. Beat the eggs until they are thick and pale. Remove the bowl from the heat and continue beating, adding the vinegar gradually, and a pinch of salt and pepper. At this stage you can put the tarragon dressing in a sealed container and keep it in the refrigerator for at least a week.

Strip the flesh off the cooked chicken and cut into pieces at neatly as possible. Discard the skin and bones.

Whip the cream and fold it together with the tarragon dressing. Mix together the stoned berries, the tarragon cream and the chicken and put the salad on a flat plate or shallow serving dish. Sprinkle some finely chopped parsley over the surface.