– Mix the white wine with powdered sugar, bring to the boil and boil out until the syrup is thick. Cool.

– Beat in the yolks, continue beating until the paste cools down.

– Combine the yolks mixture with the chantily, add the liqueur and mix.

– Remove the petioles and stones out of the cherry, combine the berries with the cream mixture and put in the deep-freezer for 3 hours.

– Take the mousse out of the form, decorate with the chocolate, caramel and cherry syrup. Serve frozen.