Puree frozen raspberries with half the sugar. Slice the cake and cut it into 1/2 inch cubes. Divide among 4 lowball, wine, or martini glasses, or toss into bowls. Top with equal amount of puree. Gently blend the mascarpone with the vanilla extract and remaining sugar. Fold in the whipped cream and put a scoop of this mixture into each glass. Finish with fresh berries and serve immediately or chill for up to 4 hours.
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