Add blackberries to small saucepan over medium heat and stir in water and sugar. Cook blackberries until they start to break down then turn heat to low. Simmer sauce 7 minutes.

Strain blackberry sauce, squeeze as much juice out as possible using a spatula then cool in refrigerator.

Chill the bowl and whisk attachment of a stand mixer in the freezer. Add the cream to the chilled bowl and whisk until nearly stiff. Remove 1/3 of cream and set aside for garnish. Add 6 Tbsp blackberry sauce to remaining cream and whisk into stiff peaks.

Add fresh blackberries to the blackberry sauce then add blackberry sauce to whipped cream and continue beating until stiff then put in piping bag.

To each serving dish, add blackberry sauce and 4 blackberries. Next, add angel food cake pieces (torn from the cake) and drizzle with a bit more sauce.

Pipe or spoon a layer of pudding followed by a layer of blackberry whipped cream. Repeat layers, adding a few fresh raspberries to the berry layer. Garnish with whipped cream, fresh berries and a sprig of mint. Yum!