1. In a saucepan, cook the strawberries, raspberries and sugar for 10 minutes, over low heat. Let the preparation cool down completely
2. Whip the cream until it forms firm peaks.
3. (Note: step 3 was missing in the original, I assume it was an error)
4. With the whisk, mix the mascarpone to soften it. Using a small knife, cut the vanilla pod lengthwise. Scrape the vanilla seeds.
5. In half of the whipped mascarpone, incorporate the vanilla seeds and half of the whipped cream.
6. In the remaining mascarpone, incorporate the cocoa powder and the remaining whipped cream.
7. Pour the fruit compote into glasses. Cover with mascarpone mousse.
Refrigerate for 2 hours before serving.