For the light mascarpone cream: whisk the eggs and the sugar at a high speed to obtain a firm, white sabayon-like mix.
Whisk the cream to soft peaks.
Using the whisk, mix together the mascarpone and the sabayon cream and then carefully fold in the whipped cream using a spatula.
Finish by adding the rose water. Keep chilled.
Preheat the oven to 200°C. (GM 7)
To make the tuile mixture:
Mix all the ingredients for the tuiles in a bowl.
Place tablespoonfuls of the mix on a lined baking sheet, leaving adequate space between each tuile.
Cook until golden – about 5 minutes.
Take out of the oven and allow to cool slightly. While still soft, place them over an upside down bowl and leave to cool so that the tuiles becomes crisp.
Remove when cold.
At the last minute garnish the tuiles with the mascarpone cream and decorate with the raspberries and some rose petals.
«This recipe can be adapted to almost any fresh fruit, just keep an eye on what is in season!»