Prepare a cake form measuring 10 1/2″ (27 cm) x 5″ (13 cm), lay it out with foil so that the edges spill out of the sides - this will make it easier to take it out of the form later.
Bake the pistachios in a dry pan while stirring nonstop. Leave them to cool and set aside. Beat the eggs, egg yolks and powdered sugar with a whisk.
Put them in a water bath on moderate heat and while stirring nonstop with a whisk, beat to a thick cream. This will take about 15-18 min. Let cool, while stirring periodically.
Beat the cooled cream to hard snow.
Put the cooled egg mixture in a large bowl and in portions add the mascarpone, beaten cream, 1/2 the fruits, rose water and part of the pistachios. Stir and pour into the prepared form. Pour on the remaining fruits and nuts on top. Leave the form in the freezer overnight.
To make it easier to remove the foil, dip the form in a container with warm water for a few min., take the ice cream out into a suitable platter and remove the foil. Cut it into pieces with a knife dipped in warm water, wipe the knife off with a paper towel after each cut.
Add the sugar and lemon juice to the pitted cherries, blend in a blender. Put the mixture in a wide strainer to separate the skins. What you'll get is a thick sauce. Pour it into the serving plate, place the ice cream on top.
Notes: If you don't have rose water available, you can use orange water or just vanilla extract.