Soak gelatine in cold water, whip cream with powdered sugar until stiff, mix mascarpone with lemon juice and pistachios. Dissolve gelatine dripping wet in a small saucepan. Stir gelatine by the teaspoonful thoroughly into the cream. Fold in whipped cream, chill cream for approx. 30 minutes. Wash and pit cherries. Boil wine with sugar for about ten minutes, then cook cherries in it for about ten minutes, serve hot or cooled with the mascarpone mousse.
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