For the syrup: put sugar and water in a small kettle, let it boil for 5 minutes until you get a syrup. Let it cool completely, add the water of the roses and leave it aside.

ASSEMBLING THE CAKE:

Place the crispy top in the cake form with a removable ring with a diameter of 20 cm, seal the ring of the cake form. Pour half of the amount of strawberry jelly over the top. Level well. Place in the freezer for 10 minutes to harden the jelly completely. Remove the form from the freezer, test with your finger to be sure that the jelly is well set.
Pour 2-3 tablespoons of panna cotta over the congealed jelly, which should be as thick as cream (not hard!). Put the chopped strawberries on top. Pour the rest of the panna cotta over the strawberries. Place in the freezer for 20 minutes. You can shape it in the refrigerator for 1 hour or until the next day, if you don’t have enough time for the whole cake.
After the panna cotta is fixed and firm, place the fluffy top, prick the top with a toothpick so that it is evenly soaked with syrup, syrup the top with the prepared syrup. Place the second half of the strawberry jelly on top of the syrupy top. At this point, it is very likely that the jelly has set too hard and you cannot spread it on the counter. As I said, put it back on the fire for a few seconds until it has a liquid consistency.
At this point you are done with the assembly. Leave the cake in the refrigerator for 2 hours to be sure that all the layers of the cake are well fixed.

Undo the ring of the cake top, release the cake from the form. Mix the whipped cream with the mascarpone cream and the vanilla sugar. Spread the composition in an even layer over the entire surface of the cake.
On top, put strawberries, edible flowers, fresh mint, or whatever else you want.