Beat cream, 2 t. sugar and vanilla in a large bowl with electric mixer on medium speed until soft peaks form. Gently stir in mascarpone cheese. Cover and refrigerate until ready to serve.
Mix remaining 1/3 c. sugar and cornstarch in medium saucepan. Stir in water and vinegar until well blended. Stir in blueberries. Bring to a boil over medium heat, stirring constantly, about 1 minute. Pour into medium bowl to cool slightly. Add remaining berries and pepper. Toss gently to coat.
Grill angel food slices over medium heat 45-60 seconds per side or until golden brown grill marks appear. Spoon berry mixture over the top of each slice and top with mascarpone cream.
Recipe courtesy of The Butcher Shoppe.