Parliamentary Pavlovas

Ingredients

• 4 egg whites
• 200 g caster sugar
• 1 tsp cornstarch
• 1 tsp white wine vinegar
• 250 ml whipping cream
• 1 lemon (zest and juice)
• 2 tbsp icing sugar
• 1 pomegranate
• 4 fresh figs
• 1 tbsp roughly chopped pistachios

Method

1. Preheat the oven to 120°C and line a baking tray with parchment paper.
2. Whisk the egg whites in a grease-free bowl until stiff. Gradually add the caster sugar until glossy and stiff peaks form.
3. Fold in the cornstarch and white wine vinegar.
4. Shape 8 small oval pavlovas on the tray in a long row, deliberately leaving some empty spaces for 'empty seats'.
5. Bake the pavlovas for 75 minutes, then turn off the oven and let them cool completely with the door ajar.
6. Whip the cream with the icing sugar and lemon zest until stiff. Fold in lemon juice to taste for extra tartness.
7. Quarter the figs and remove the pomegranate seeds.
8. Top each pavlova with a spoonful of lemon cream, then scatter with pomegranate seeds, fig pieces and pistachios.
9. Arrange the pavlovas on a platter in a row like parliament seats, with open spots.

Serving notes

• Serve on a long platter to make the 'row of seats' clearly visible.
• Sprinkle extra lemon zest just before serving for added sharpness.