Spread out the 3 circles of meringue as described. Dip the end of a skewer, or a teaspoon handle, into the pink food colour (if using food colour paste, dilute with a very little water first) and swirl over the meringue. Bake as described. The circles should be crispy and dry on the outside and may be a bit cracked, which is fine. Leave the oven door slightly ajar and allow to cool completely.
Whip the cream until soft peaks form, adding the vanilla, rosewater and sugar, to taste. Place the largest meringue circle on a cake stand or serving plate. Spread with some cream, sprinkle over some berries, add a little more cream, then place the medium meringue on top. Repeat with the remaining cream and berries and top with the smallest disc. Dust with icing sugar and a little glitter, if liked, and throw over the rose petals, letting them fall casually on and around.