Place the berries in a medium bowl and tear in the mint.
In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.
Recipe courtesy of Michael Symon