Beat eggs and sugar.

Add cooled, melted butter, vanilla, and anise.

Add flour and baking powder to egg mixture.

Batter will be stiff enough to be dropped by spoon.

Heat Pizzelle baker and brush a little butter or oil on plates. I find this helps so it doesn't stick.

Put a heaping teaspoon of batter in the center of the mold for each pizzelle. Close baker and cook for approximately 30 seconds.

Open baker and remove pizzelle on at a time with a spatula.

To form bowl, place over an upside down bowl for about a minute until it holds its shape. Place on a cooling rack.

For a traditional cookie, place flat on cooling rack until crisp.

May be stored in an air tight container.

Whip marscapone cream and lemon zest until smooth. Set aside in a large bowl.

In a clean bowl, whip whipping cream, powdered sugar and vanilla to stiff peaks.

Fold whipped cream into mascarpone mixture.

Spoon or pipe mascarpone cream into bowls and top with berries.

Serve immediately.