Meringue

1.   Preheat the oven to 350 F or 180 C. Lightly grease the sides of three 8-inch or 20 cm round cake or flan pans and line the bottom with parchment paper. Alternatively, line a baking sheet with parchment paper and draw 8-inch circles (you can use a cake or flan pan as a guide to draw the circles). Flip parchment so that the marked side is down

2.   Into a clean bowl, add and then whisk the egg whites and the vinegar. Add the salt. Whisk to light peak stage then start adding 1 tablespoon of the sweetener at a time, beating well to incorporate the sweetener after each addition, until all the sweetener is added. Whip until the meringue looks glossy and is at the stiff peaks stage. Carefully fold in the chopped nuts

3.   Divide the batter equally and pour into the prepared pans or sheet. Smooth the tops with the back of a round spoon. Place into the middle position of your preheated oven and bake for 25 minutes. Remove from oven and let rest for 5 minutes. Take the cake out of the pans and peel off the parchment. Place onto a wire cooling rack

Berries

4.   Cut the tops of the strawberries and then cut into small pieces. Place into a mixing bowl, then sprinkle sweetener and add the rose water on top of the berries. Gently toss. Cover bowl with cling wrap and set aside for a minimum of a half an hour or up to one hour

Cream:

5.   Beat heavy whipping cream to medium stage. Set aside while you whip the mascarpone with sweetener and the rose water in a separate bowl. Add the mascarpone mixture to the bowl with the whipped cream and fold gently to combine. Cover and refrigerate until needed
Assembling the cake:

6.   When the meringue discs have cooled completely, apply even pressure as you gently peel off the parchment paper. Place the disk onto your serving plate but invert so the rough/top is facing up

7.   Divide the cream mixture into thirds. Spread one third of the cream mixture on top of the first meringue disc. Distribute one third of the strawberries. Use a slotted spoon to scoop the strawberries and to drain the strawberry liquid. Repeat with the second meringue layer. Place the last disk on top and the third portion of the cream mixture. (See OPTIONAL below). Leaving a perimeter of cream mixture, distribute the strawberries evenly in the center. Refrigerate until ready to serve or for a minimum of one hour

8.   OPTIONAL STEP: Using a slotted spoon remove all the strawberry pieces, transfer to another bowl. Pour the remining liquid into a small sauce pan and cook over medium low heat to reduce the liquid to about 3 tablespoons of concentrate. Onto the top disc, spread out the cream mixture. Distribute the strawberry concentrate in the center of the cream and then layer the last of the strawberries on top. Refrigerate until ready to serve, or for a minimum of one hour