Heat a belgian or conventional waffle iron coated with cooking spray.
Whisk waffle mix, water, eggs, oil and vanilla bean paste together until smooth. Allow the batter to rest for 2 minutes. Ladle approximately 1 cup of batter onto waffle iron.
Cook waffles 3 minutes until golden brown (or follow manufacturer’s cooking instructions).
Cool the waffles on a wire rack until room temperature.
While the waffles cool, beat the mascarpone cheese, heavy cream, sugar and vanilla until stiff peaks form.
Place one waffle on a serving platter or cake plate and spread 1/3 of the mascarpone cream in an even layer over the top of the waffle. Top with 1/3 of the berries.
Repeat with remaining waffles. Garnish with fresh berries and sprinkle with powdered sugar before serving, if desired. Serve immediately.
Waffles can be made up to 6 hours in advance and stored at room temperature until ready to serve.
Mascarpone cream can be made up to 24 hours in advance and refrigerated in an airtight container.