Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper. Place 9 inch round baking pan or a bowl on a paper and draw circles with a pencil. You will need 3 circles (2 on one pan and one on the other). Flip the parchment paper so that the markings were face down.
In a small bowl combine almond flour, all-purpose flour and 60 grams of confectioners' sugar. Sift the mixture through a sifter to break any clumps.
In a clean and dry mixing bowl, add egg whites and beat on a lower speed until slightly bubbly.
Increase the speed and beat until soft peaks form.
With the mixer still running slowly and little by little start adding white sugar. Beat until stiff peaks form. (When you turn off the mixer and lift it, meringue doesn't fall off and holds it together.)
Little by little, slowly add flour mixture into the meringue. Using a rubber spatula mix everything well lifting the batter from bottom to the top. Don't overmix! Stop mixing right after all ingredients are combined.
Fill a pastry bag, fitted with a large round tip with meringue. Starting from the center, pipe in large spiral until you have filled in circles that you previously drawn on the parchment paper. Fill in the remaining circles. Sprinkle Dacquoise with confectioners' sugar and set aside for 5 minutes.
Bake in a preheated oven for 15-20 minutes until Dacquoise is slightly brown on top.
Remove Dacquoise from the oven and let it cool.
For the cream
In a medium bowl beat heavy whipping cream, mascarpone and sugar until stiff peaks.
Carefully transfer one layer of Dacquoise on a cake stand and evenly spoon a mascarpone cream over the cake. Top with fresh berries. Repeat with the second and third layer; top with the remaining berries.