Put the egg yolks in a heatproof bowl and beat with a wire whisk until they are pale and thick. Whisk in the cranberry juice. Place the bowl over a pan of simmering water and set the pan over moderate heat. Continue whisking the mixture until it is thick enough to coat the wires of the whisk. (Do not boil, or the eggs will curdle.) Remove the pan from the heat and the bowl from the pan, and stir in the cranberries and orange juice. Chill in the refrigerator for 30 minutes.

Beat the egg whites until they form soft peaks. Fold in the sugar and continue to beat until they form stiff peaks.

Beat the cream until it forms stiff peaks. Fold the cream into the cranberry mixture, then gently fold in the egg whites. When the mixture is thoroughly blended pour into a medium mould.

Put the mould into the refrigerator and chill for at least 6 hours, or until the mousse has set. Serve cold.