Pistachio Meringue Stack with Rose Cream and Strawberries

Directions

1. Preheat the oven to 250° F (120° C).
2. Lightly grease three 8-inch round cake pans and line with parchment paper. Alternatively, line three baking sheets with parchment paper and draw an 8-inch circle on each one (you can use a cake pan as a guide to draw the circles).
3. In a clean metal or glass bowl, whisk the egg whites with the salt till they hold soft peaks. Whisk in the sugars 1 tablespoon at a time, beating well after each addition. Add the vinegar and whisk until the mixture looks glossy and holds stiff peaks. Fold in the chopped nuts, gently but thoroughly.
4. Divide the meringue mixture equally between the 3 cake pans or 3 circles drawn on the baking sheets. Smooth the tops with the back of a round spoon. Bake until the tops are crisp and dry, an hour to 1 hour 15 mins. Switch off the oven and leave the pans in to cool for an hour with the door slightly ajar.
5. While the meringues cool, halve or quarter the strawberries depending on their size. Place in a large bowl, sprinkle sugar and rose water over the berries, toss gently and let stand for half an hour.
6. Beat cream and mascarpone with the rose water in a bowl until the mixture just holds stiff peaks.
7. Invert the cooled meringue discs onto a plate and gently peel off the parchment paper. Invert onto another plate so they are right side up.
8. Spread a third of the cream over one meringue disc, followed by a third of the strawberries. Repeat with the remaining meringue layers, cream and strawberries. Garnish with the slivered pistachios and serve.
9. Do-ahead: Although the dessert must be assembled just before serving, the meringue layers can be made ahead of time—they will keep well wrapped in parchment paper in an airtight container for up to a week.