Champagne Rose Meringue Stack with Strawberries

(Concept inspired by Tara O’Brady/Seven Spoons)

(inspired by Chef Diane Clement)
6 large egg whites  
¼ tsp. cream of tartar 
Pinch of salt
1 ¼ cups berry sugar
1 tablespoon cornstarch
1 tablespoon white vinegar 
1 tsp. vanilla

Rose Mascarpone Cream
2 cups heavy cream  

7 ounces mascarpone
2 tablespoons Artisan Edibles Champagne Rose Petal Jelly
2 tablespoons finely chopped pistachio nuts

3 cups of strawberries

Beat egg whites, cream of tartar and salt until stiff. Add sugar, a spoonful at a time, and continue to beat until the sugar is dissolved before adding more. Continue to beat until meringue is thick and glossy. Fold in the cornstarch and vanilla.
On a piece of parchment paper draw three 6-inch circles (can use a cake pan as a guide). Spread and flatten the meringue on each circle.
Bake in preheated 250 degree F. oven for 1 hour 15 minutes .
Leave meringues to cool in oven with door slightly ajar. Meringues will be crispy on the outside and a pale gold in colour.

Rose Mascarpone Cream:
Beat the cream in a bowl until slightly thick , add in the mascarpone and the 2 tablespoons of Champagne Rose Petal Jelly.
Fold in 1 tablespoon of the chopped pistachio nuts.

Layer each of the meringues with rose mascarpone cream and strawberries.
You can add additional chopped pistachios on the top layer.