1.Preheat oven to 150°C/300°F. Grease a large oven tray. Mark an 18cm x 30cm rectangle on a piece of baking paper; turn paper, marked-side down, onto tray.
2.Remove tea from bags; process with sugar until finely ground.
3.Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add tea sugar mixture; beat until stiff and glossy. Sift cornflour over egg white mixture, add vinegar; fold in using a metal spoon. Spread mixture just inside marked rectangle on tray.
4.Reduce oven to 120°C/250°F; bake meringue for 45 minutes or until firm to the touch. Turn oven off; cool in oven with door ajar, for at least 4 hours or overnight. (The top will crack a little but don’t worry it will be covered with cream.)
5.Before serving (about 30 minutes), make syrup-soaked figs. Stir tea bags, rind, sugar, the water and juice in a medium saucepan over medium heat until sugar dissolves. Bring to the boil; cook for 6 minutes or until syrup thickens slightly. Place figs in a large bowl. Strain syrup over figs, gently stir to combine. Cool.
6.Make sweetened mascarpone. Beat ingredients in a medium bowl with an electric mixer until soft peaks form.
7.Just before serving, spread sweetened mascarpone on meringue. Top with figs; spoon syrup over figs. Sprinkle with pistachios.