Preheat the oven to 180°C.
Prepare the biscuit: whisk the egg whites until thick and then add the sugar a little at a time. Whisk vigourously for 2 minutes to obtain a firm meringue mixture. Add the egg yolks and the sifted flour, folding in gently. Spread the pastry on to a lined baking sheet, transfer to the oven and cook for 10-12 minutes.
Prepare the cream: whip the cream until thick. Whisk the egg yolks with the sugar until you have a pale and fluffy mixture. Add the mascarpone and then fold in the cream and the rose water. Mix well but carefully and then chill.
For the drizzle: blitz the raspberries with the sugar and water.
Cut your pastry to the size of your serving glasses. Place the raspberry drizzle in the base of your serving glasses and top with a biscuit round. Add layer of rosewater cream and then another layer or raspberry drizzle. Add another layer of pastry and top with a final layer of cream. Chill in the fridge for 1 hour.
Garnish with the fresh rose petals and serve.
«Try replacing the rose water in this recipe with a liqueur of your choice - Baileys, Amaretto etc.»