To make cream, beat butter with 2 tablespoons of sugar, add egg yolks and mix, Stir in melted on water bath chocolate, dissolved in warmed cherry liqueur gelatin, 1 cup whip cream and pistachios.

Cut washed grapes into halves, remove seeds.

Mix marzipan mass with the rest sugar, roll in a layer between 2 foil sheets, then put in a layered with foil mold.

Put half of the cream on marzipan mass leaving free the edges, then a layer of grapes and thawed raspberry and a cream layer again. Cover the stuffing with the left unspread marzipan edges. Refrigerate the dessert for 1 hour.

Before serving turn the dessert on a serving platter off the mold, cut into 16 pieces, Top with jelly and whip cream with liqueur.