Start with the sweet dough. In your mixer bowl, mix the butter with the flour until crumbly. Add the powdered sugar and mix. Pour in the egg yolk and almond extract, and knead until you form a ball of dough. Refrigerate for 2 hours.

Move on to the vanilla mascarpone whipped cream. Whip all the ingredients together until you get a firm whipped cream. Place in a piping bag with the tip of your choice. Pipe onto the first number, place the second number on top, pressing lightly, and pipe more whipped cream.