1.Combine 250g quartered strawberries, 200g raspberries, 200g blueberries, 2 tablespoons raspberry vinegar and ¼ teaspoon finely ground black pepper in large bowl. Cover; refrigerate 1 hour or until well chilled. [Can be made a day ahead to this stage.] Whip ½ cup cream in small bowl until soft peaks form; gently fold in 200g mascarpone in two batches. [Can be made a day ahead to this stage and refrigerated, covered.] Spoon mascarpone cream onto serving plates. Top with berry mixture, including any juices; dust thickly with sifted icing sugar.