Mix together the butter and the sugar in a mixer bowl until it’s creamy, then add 1 egg and keep mixing it until it’s smooth. Add the almond and the vanilla extract and a zest of one lemon.
Sift the flour and the grounded almond into the creamy butter mixture until it’s well combined and do not over mix the dough.
Separate the dough into two pieces and put it in the fridge for 1 hour.
While the dough is in the fridge prepare the cream. Whip the chilled fresh cream with a power mixer until it’s hard.
In another bowl add the mascarpone cheese, the powdered sugar, vanilla sugar, 1 1/2 tsp of vanilla extract and a 1 tsp of lemon juice. Mix it together until it’s smooth and creamy.
Then add the whipped cream little by little to the mascarpone cheese mix. Set it in the fridge while we prepare and bake the dough.
Preheat the oven for 350F -180 C
Roll out both dough on a parchment paper until coming to 11 inch. Then use a 10 inch circle shape like a cake pan and cut the dough with it. After that use a 4 - 5 inch circle shape like a smaller glass bowl and cut the middle of the dough. Repeat the exact same with the second dough.
Bake it for 13-15 minutes. Remove it from the oven and let it completely cool.
Add cream into the piping bag and start to apply the cream on the first cookie dough. When you done with the first layer gently put the second cookie dough on the top. Use same method as you used with the first cookie dough.
Finally, decorate with fresh berries, chocolates, but your creativity is the limit