In medium bowl, combine rasp-berries, blueberries, blackberries, 1/3 cup cooking wine, lemon juice, lemon zest and honey. Cover bowl and marinate at room temperature 30 minutes.

In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.

Butter both sides of each piece of pound cake and add to saute pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.

Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries.