Berry Compote Crunch with Ginger Molasses Mousse

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Compote:

2 pints blackberries, plus more for garnish

2 pints blueberries, plus more for garnish 

2 pints raspberries, plus more for garnish

1 lemon, zested and juiced

1 cup brown sugar 

1 stick (8 tablespoons) unsalted butter 

2 teaspoons ground cinnamon 

3 teaspoons cornstarch 

1/4 cup water 

Crunch Topping:

3 cups hazelnuts

3 cups oatmeal 

2 teaspoons vanilla bean paste 

1 teaspoon ground cinnamon 

1 teaspoon salt 

2 sticks (1 cup) unsalted butter, melted 

Ginger Molasses Mousse:

2 cups mascarpone

1 cup cream cheese 

1 cup heavy whipping cream 

1 cup confectioners' sugar 

3 teaspoons ground ginger 

2 teaspoons grated fresh ginger 

1/2 cup molasses 

1 whole lemon, zested, plus zest for garnish