Serves / Makes 8 – 10

For the pavlova

Ingredients

6 egg whites, the yolks can be frozen and used to make custard

440g/ 2 cups castor sugar

pinch of cream of tartar

pinch of salt

15 ml white vinegar

10 ml cornflour

5 ml vanilla extract

Method

Preheat the oven to 160oC and spray a large piece of baking paper with cooking spray and place on a baking tray.

In a mixing bowl, whisk the eggs with the salt & cream of tartar until lightly firm, called soft peak stage.

Slowly start adding the castor sugar 1 tablespoon at a time, beating well after each addition. Keep whisking until all the sugar has been added, this can take up to 15 minutes.

Lastly fold in the vinegar, cornflour and vanilla extract.

Using a large metal spoon, spoon the meringue mixture onto the baking sheet into a round shape, with a slightly hollow centre.

Place in the preheated oven, and bake for 20 – 30 minutes until slightly starting to brown.

Reduce the oven temperature to 100oC and bake for a further 2 hours. switch off oven and allow to cool in the one.

To serve place meringue on a large platter and fill with whipped cream and the roasted figs.

For the honey roasted figs

Ingredients

8 figs, halved

2 tablespoons / 30 ml  honey

2 teaspoons / 10 ml rosewater

pomegranate seeds to garnish

Method

Preheat oven to 200oC

In a shallow casserole dish, combine the figs, honey, and rosewater

Place in the hot oven and roast for 10 minutes.

remove and allow to cool to room temperature bore spooning over the pavlova.

serve garnished with pomegranate gems and a dusting of icing sugar