1. Preheat oven to 400°F and line a cookie sheet with parchment paper.
2. Unfold the puff pastry sheets and use a circle cutter that’s about 3 inches in diameter to cut out 9 circles per puff pastry sheet, for a total of 18 circles.
3. Brush the pastry circles with a little egg white, then bake 10-12 minutes or until lightly golden.
4. Remove the pastry circles from the oven. They will have puffed up a good bit, so you’ll want to gently press them down to flatten them out a bit. Place an oven mitt (or something similar) over your hand when pressing down, since the circles are still hot. Allow them to cool.
5. To make the whipped cream, add the heavy whipping cream, powdered sugar, almond extract and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
6. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
7. To build the “cakes”, start with one pastry circle on the bottom. Add a swirl of whipped cream, then top with berries.
8. Repeat with two more layers of pastry, whipped cream and fruit, with the third layer of whipped cream and fruit being the top. Pipe a small dollop of whipped cream on top of the fruit before adding the next pastry layer to help the layers stick together.
9. You should end up with a total of 6 mini “cakes”. Set in the refrigerator well covered until ready to use. These are best eaten within 24 hours, but will be fine in the fridge for 2-3 days.