Berry Chantilly Tiramisu

Chantilly Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese and mascarpone. Mix just until combined and smooth. Scrape the bowl with a rubber spatula.

Add the almond extract, vanilla extract, and powdered sugar. Mix just until combined and scrape the bowl again.

Start the mixer at medium-low speed and slowly stream in the heavy cream. Mix until the frosting has slightly thickened. Scrape well to the bottom of the bowl.

Increase the mixer to high speed and whip until the mixture thickens, forms stiff peaks, and has no lumps remaining. Be careful not to overmix.

Berry Layer: In a mixing bowl, gently combine the strawberries, blueberries, blackberries, and raspberries.

Assembly: Working with half of the ladyfingers, dunk one at a time into the raspberry syrup until fully submerged. Arrange the ladyfingers in a single layer in the bottom of a square 8”x8” pan, trimming them to fit as needed. Add a little less than half of the chantilly frosting on top of the ladyfingers and smooth it out into an even layer. Add the berry mixture, creating an even layer and gently pressing them into the frosting.

With the remaining ladyfingers, submerge one at a time in the raspberry syrup and repeat another layer. Press down gently on the ladyfingers if needed to make an even layer. Add about ⅓ of the remaining chantilly frosting on top. Spread out the frosting evenly to the edges of the pan. It’s ok if some of the ladyfingers show through the frosting.

Decorating: Fill a piping bag fitted with a large French piping tip, with the remaining chantilly frosting. Pipe stars of frosting all across the top. Cover the top lightly with plastic wrap, careful not to smash the piping. Refrigerate the tiramisu for several hours, preferably overnight.

Top the tiramisu with more fresh berries then slice, serve, and enjoy!