Bring the wine to the boil, and let it cook for a few minutes for the alcohol to evaporate. Sweeten the wine to taste, also adding lemon juice if you think it needs it, and in the hot liquid dissolve the gelatine, which you have first softened in a little cold water. Cool the liquid, and pour a little into a 1 kg (2 lb) loaf tin. When it has set, pack in a layer of prepared fruit, wiped, topped and tailed, as necessary. Pour on a little more wine jelly, and let it set before adding the next layer of fruit. Continue until all the fruit has been used up and is covered with the last layer of wine set to a jelly. Any remaining liquid should also be poured into a tray and set, so that the jelly can be chopped and used to decorate the fruit jelly when it is turned out. A raspberry-flavoured Chantilly will go well with this, and is made by whipping cream with eau de vie de framboise and a little icing sugar to sweeten.