Melt the butter. Place the springform pan rim or cake ring (26 cm Ø) on a lightly oiled cake plate. Put the biscuits in a freezer bag and close it. Roll over several times with a cake roll until fine crumbs appear.
Mix the liquid butter and biscuit crumbs. Spread the breadcrumb mixture in the rim of the cake tin and press down evenly with a tablespoon as a base. Cover and chill for at least 1 hour.
Soak 2 sheets and 4 sheets of gelatine separately in cold water. Drain the cherries and collect the juice.
Mix quark, mascarpone, sugar and lemon juice. Warm up the cherry juice. Squeeze out 2 sheets of gelatine and dissolve in it. Fold in the cherries. Chill for 5-10 minutes. Squeeze 4 sheets of gelatine, dissolve and mix with 2-3 tbsp. cream.
Then stir into the rest of the cream.
Whip the cream until stiff and fold into the cream. Spread some cream on the biscuit base. Spread the cherries on top. Spread the rest of the cream dome-shaped. Chill for at least 4 hours. Crumble the meringue and sprinkle on the cake.