Drain the cherries in a sieve, collect the juice and measure 250 ml. Stir 50 ml juice and red fruit jelly powder until smooth. Bring 200 ml juice, liqueur and 1 tablespoon sugar to the boil. Stir in the mixed powder, bring to the boil briefly and add the cherries. Chill the groats, stirring occasionally. Chop the chocolate finely and put 1 tablespoon aside for decorating. Mix mascarpone, lemon juice, 2 tablespoons sugar, vanillin sugar and yoghurt.
Stir in San-Apart. Whip cream until stiff. Fold in cream and chocolate and fill into a large bowl. Chill the cream until the compote is also cold. Add part of the cherries to the cream, arrange the remaining cherries separately. Sprinkle with chocolate
1 hour waiting time