Heat the sparkling white wine in a saucepan.

Add the caster sugar and stir until dissolved.

Add the cherries and heat through for about 5 minutes.

Remove the liquid and cherries and place them in a glass bowl.

Dissolve the gelatin in 2 tablespoons of warm water, stirring thoroughly.

Stir the dissolved gelatin into the wine and cherries mixture.

Add the raspberries and blueberries to the mixture and stir gently.

Lightly spray a molded tin with canola spray.

Ladle the mixture into the tin.

Cool to room temperature.

Cover the tin with plastic wrap.

Refrigerate until set (approximately 40 minutes).