To make the meringue layers; separate the eggs and put the whites in a large clean mixing bowl. Whisk whites until they form soft peaks the gradually, about a tbsp at a time add the caster sugar, keep whisking until the mixture is glossy and stiff. Add a tap each of the rose water and vanilla and mix through.
Put parchment paper on three baking sheets and divide meringue mix equally between them.
Shape into circles and then add chopped pistachios to each.
Bake in a 110c oven for an hour and 15mins. Turn off oven and leave the meringue to cool inside. I leave it overnight usually. This way you get that awesome crispy chewy thing going on.
You can store the meringue layers for up to two weeks.
A few hours before you want to serve whip up cream with rose water and vanilla and sandwich the layers together putting raspberries on top of the cream.
Save prettiest raspberries for the top.
Serve at room temperature.
You can add a drizzle of heated with water and cooled raspberry jam scented with rose for a cheffy touch.