Slice the cake. Cut into 1/2 inch cubes, if desired.
Divide cake in 4 lowball, wine, or martini glasses, or toss into bowls. Top with equal amounts of raspberry 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 up to 4 hours.