Preheat the oven to 150°C.
Trace 2 x 25cm circles on a sheet of baking paper,
turn the paper over and place on two baking trays.
Combine the ground almonds with the coconut in a bowl.
Using an electric mixer, whisk the egg whites until soft peaks form.
Gradually add the sugar, about 1 tablespoon at a time,
and keep whisking until the mixture is thick and glossy and firm peaks form.
Using a large metal spoon, gently fold the icing sugar into the meringue mixture,
then fold in the ground almonds and coconut until just combined.
Using a spatula, divide the mixture between the two circles on the baking paper,
spreading it out to an even thickness of about 1.5cm.
Bake the meringues for about 30 minutes, or until golden.
Allow to cool on the trays before carefully removing the baking paper.
For the mascarpone filling, use a hand-held whisk to whisk together the mascarpone,
two-thirds of the sugar and the egg yolks until very thick.
Using an electric mixer, whisk the egg whites until soft peaks form,
then gradually add the remaining sugar and keep whisking until firm peaks form.
Gently fold half the egg white mixture into the mascarpone mixture to lighten it,
then gently fold in the rest.
To assemble, place a meringue disc in the base of your tin
and spread with half the mascarpone filling, then cover with the strawberries.
Top with the remaining mascarpone filling, followed by the other meringue disc.
Cover and refrigerate overnight.
When ready to serve, run a knife around the inside of the tin
and carefully remove from the cake tin and carefully remove from the cake.