Preheat the oven to 120°C. Lightly roast the almonds in the oven for about 20 minutes. Transfer to a food processor and process until a fine powder.

Cut three 20cm circles from non-stick baking paper. Grease one side of circles and place on baking trays greased-side up.

Beat together the egg whites and half the caster sugar in the bowl of an electric mixer until stiff. Add the ground almond and remaining sugar, and stir to combine. Gently fold in butter and flour. Spread onto baking paper circles to 1cm thick and bake for 50 minutes, then peel off paper and set aside to cool.

Beat together the cream, icing sugar and vanilla extract in a bowl until thick. Set aside.

Melt Toblerone in a bowl over a pan of gently simmering water. Set aside to cool slightly.

Place one meringue round on a plate, spread with half the Toblerone and top with a third of the cream mixture. Repeat, then top with third meringue and pile the remaining cream mixture on top. Cut the strawberries lengthways into quarters and arrange on top. Dust with the icing sugar.

Preheat oven to 190°C. Line the base and sides of a 2cm-deep 25cm x 30cm Swiss roll pan with baking paper. Using an electric mixer, beat eggwhites until soft peaks form. Add 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition until sugar is dissolved. Add egg yolks, one at a time, beating well after each addition until mixture is thick and creamy.

Sift flour three times. Add butter and sifted flour to egg mixture. Fold through gently to combine. Pour into prepared pan. Smooth top with a spatula. Bake for 7 to 8 minutes or until just firm.

Meanwhile, place a 25cm x 30cm sheet of baking paper on workbench. Sprinkle with remaining sugar. Turn cake onto prepared paper. Peel away lining paper. Using prepared paper as a guide, roll up cake from one short side. Cover with a clean tea towel. Set aside. Allow to cool.

Place ice-cream in a bowl. Set aside at room temperature for 5 minutes or until softened. Add strawberries and stir to combine. Roll out cake. Spread with ice-cream mixture, leaving a 1cm border. Roll up cake from one short side to enclose filling. Cover with plastic wrap. Place in freezer overnight or until firm.

Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth.

Remove cake from plastic. Place on a plate. Pour over chocolate mixture. Sprinkle with white chocolate. Set aside for 10 minutes to soften slightly. Serve.

Preheat oven to 160°C. Brush a 24cm (base measurement) square cake pan and a 20cm (base measurement) square cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.

Place the butter, chopped dark chocolate and vanilla in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth. (See tip 1.)

Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined.

Pour the mixture into the prepared pans. Bake for 1 hour 20 minutes or until a skewer inserted into the centre of the small cake comes out clean. Remove the small cake from oven and set aside in the pan to cool completely. Bake the large cake for a further 30 minutes. Set aside in the pan to cool completely.

To make the chocolate panels, cut non-stick baking paper into four 7 x 60cm strips. Place the strips on a clean work surface. Place the dark choc melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon for 5 minutes or until the chocolate melts and is smooth. Spoon the chocolate along each of the baking paper strips. Use a palette knife to spread the chocolate over the baking paper strips. Set aside for 30 minutes or until set. Reserve the leftover chocolate. Use a small sharp knife to cut the chocolate crossways into 6.5cm-wide panels to make 28 panels.

To make the chocolate ganache, place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the mixture is smooth. Place in the fridge for 40 minutes to chill.

Meanwhile, line a baking tray with non-stick baking paper. Melt the reserved chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Dip one-third of the strawberries halfway into the chocolate to coat. Place on the lined tray and set aside for 15 minutes to set. Repeat, in 2 separate batches, with remaining strawberries and the white choc melts, and milk choc melts.

Use a large serrated knife to trim the top from both cakes. (See Tip 2, below). Place the largest cake, cut-side down, on a serving platter. Use a palette knife to spread two-thirds of the chocolate ganache evenly over the top and sides of the cake. Place the small cake, cut-side down, on top. Spread the remaining ganache evenly over the top and sides of the small cake. Attach the chocolate panels to the sides of the cakes, overlapping slightly. Wrap ribbon around the large cake and tie or use double-sided tape to secure. Arrange strawberries on top to serve.

Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.

Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.

Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.

Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.