In the bowl of a stand mixer, combine the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Cover and refrigerate the Chantilly cream for at least one hour to allow the flavors to meld.
3. Make the Simple Syrup:
In a saucepan, whisk together the water and sugar, then bring to a boil.
Reduce the heat to low and let the syrup simmer for 15-20 minutes, or until slightly thickened.
Remove from heat and let cool to room temperature.
4. Assemble the Berry Chantilly Cake:
Drizzle the cooled simple syrup over each cake layer.
Spread a layer of Chantilly cream on top of the first cake layer, then arrange a variety of berries over the cream.
Repeat the layers until all cake layers and cream are used, then frost the top and sides of the cake with the remaining cream.
Garnish with additional berries for a stunning presentation.
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