1
Preheat the oven to 150°C. Place a sheet of greaseproof paper on a baking tray and draw a 20-cm circle on it.
2
Beat the egg whites with a pinch of salt until they form stiff peaks. Continue to beat the whites while gradually adding the sugars, vinegar, and vanilla until the mixture is thick and glossy. Carefully add the corn-starch.
3
Place the mixture in the circle on the parchment paper and make a hole in the middle. This is where the filling will be later on.
4
Reduce the heat of the oven to 100°C and bake the pavlova for 1 hour and 15 minutes undisturbed. Turn off the oven and allow the pavlova to gently cool inside. In the meantime, quarter the figs.
5
Remove the pavlova from the oven and place it on a serving dish. Spoon the whipped cream onto the pavlova and garnish with the pomegranate pips and fig quarters
