1. To make the meringues, heat the oven to 275 degrees F and line a baking sheet with parchment paper. 2. Using a spice grinder, finely grind the cardamom seeds, clove, allspice and cinnamon together. 3. Whisk the egg white until stiff peaks form, then gradually whisk in the sugar, a tablespoon at a time, until you have a stiff, shiny mixture. 4. Fold in the cornstarch, vinegar, vanilla, spice mix and orange zest. 5. Divide the mixture into two on the prepared baking sheet and use the back of a spoon to make a slight hollow in the centre of each. 6. Bake for 50 minutes until crisp, then turn off the heat and leave the meringues cooling in the oven for 30 minutes. 7. Finish cooling on a wire rack. 8. For the figs, put all the ingredients (except the figs) in a saucepan and bring to the boil. 9. Remove from the heat and leave to infuse for 30 minutes. 10. Reheat the liquid, pour over the figs, then leave over night or at least, until cool. 11. Drain the figs, reserving the liquid, and thickly slice each into 2 or 3 pieces. 12. To make the sauce, put 125 ml of the reserved fig liquid and sugar in a pan. 13. Stir over low heat until the sugar has dissolved, then whisk in the cocoa and chocolate. 14. The mixture will thicken as the chocolate melts. Allow the sauce to cool to room temperature. 15. To assemble, spoon a little creme fraiche onto each pavlova, top with the fig slices and drizzle with chocolate sauce. Serve extra sauce on the side. ---------------------------------------------------------------------------
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