Ingredients
Method
1.Preheat oven to 120°C. Mark a 16cm x 32cm rectangle, or two 21cm diameter circles, on baking paper. Invert paper onto a lightly greased large oven tray.
2.Whisk egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves between additions. Quickly fold in sifted cornflour, vinegar and vanilla.
3.Spread meringue into rectangle or circle on baking paper, building up at the sides. Smooth top and side(s) of pavlova. Bake for 1½ hours or until dry to touch. Turn the oven off; cool meringue in the oven with the door ajar.
4.Remove seeds from pomegranate; reserve seeds. Whisk cream until soft peaks form.
5.Just before serving, spoon cream over pavlova, top with figs, raspberries and pomegranate seeds. If using two round pavlovas, sandwich half the cream between the rounds, then top the pavlova with remaining cream, then fruit and seeds.
The trick to making a good pavlova is to ensure that the sugar is dissolved, otherwise it will weep. To check, rub a little meringue mixture between your fingers, it should feel smooth, not gritty, otherwise continue whisking.
Note
