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Blackberry Granita

['4 cups blackberries (about 18 ounces)', '1/2 cup sugar', '1 tablespoon crème de cassis (black-currant liqueur; optional)', '1 tablespoon fresh lemon juice', 'Pinch of kosher salt', '1/2 cup mascarpone', '1/4 cup heavy cream', '2 tablespoons sugar', '1 tablespoon fresh lemon juice', '1/8 teaspoon vanilla extract', '1/2 teaspoon finely grated lemon zest plus more for garnish', '1 1/3 cups blackberries (about 6 ounces)', 'cut in half crosswise']

Purée blackberries, sugar, crème de cassis, if using, lemon juice, salt, and 1 cup water in a blender until smooth. Strain purée through a fine-mesh sieve into a 13x9x2" baking pan, pressing on solids.
Freeze mixture until edges begin to set, about 30 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up mixture every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours.
DO AHEAD: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.
Just before serving, whisk mascarpone, cream, sugar, lemon juice, vanilla, and 1/2 teaspoon lemon zest in a medium bowl until soft peaks form.
Serve granita topped with lemon cream, halved blackberries, and more lemon zest.

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