At the beginning, make the refining sugar. To do this, boil an eighth of a liter of water with the 125 g of sugar and then set aside.
For the preserves, pluck 50 g of each type of berry and mix it with a quarter of the raspberry brandy and 2/10 of the powdered sugar. Stir the remaining berries with the rest of the raspberry brandy and the liqueur sugar using a hand mixer. Then spread the mixture through a sieve. Then add the berries mixed with powdered sugar.
For the vanilla cream, mix the mascarpone, whipped cream, remaining powdered sugar and the scraped vanilla pulp with a whisk.
garnish with the mint.
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