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1
Preheat the oven to 250u00b0 F (120u00b0 C).
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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).
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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.
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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.
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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.
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6
Beat cream and mascarpone with the rose water in a bowl until the mixture just holds stiff peaks.
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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.
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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.
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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.
