Place the almonds in water and allow them to moisten for at least 20 minutes.
In a food processor, process the almonds with 1 1/3 cups of icing sugar. Process until an almond flour is made.
Pour the almond flour into a large bowl and mix with the remaining glass sugar.
In an electric mixer whisk the egg whites with the pinch of salt until they are about to snow.
Add the spoonful sugar in tablespoon until it is fully incorporated. Continue beating the meringue for 3 minutes.
Pour the meringue into the mixture of almonds and with a spatula incorporate both mixtures.
Prepare 3 circular refractories with waxed paper and pour the almond meringue over them. Divide meringue equally in each refractory, resulting in 3 circles of meringue.
Allow the meringues outdoors for 30 minutes until a light, dry coating begins to form on them.
Preheat the oven to 150 degrees Celsius. Bake the meringue for 25 minutes or until lightly browned.
Remove from the oven and allow to cool for 10 minutes. Remove from the waxed paper.
In an electric mixer , mix the mascarpone cheese, the whipping cream and the almond liqueur.
Assemble the cake by putting a layer of meringue, on it 1/3 of the mascarpone cream and 1/3 of the blackberries / raspberries and repeat finishing with blackberries and raspberries.
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