Method

• Preheat your oven to 90°C and line an oven tray with baking parchment.
• Beat the egg whites until they are very firm. Add the sugar, a tablespoon at a time, beating until firm each time.
• Spoon the meringue mixture on to the tray and shape into a flat circle of approximately 25cm.
• Bake for 3½ hours then leave to cool completely on a wire rack before peeling off the baking parchment.
• While the pavlova is cooking or when you are ready to serve the pavlova, prepare the fruits. Keeping the skin on the apple, quarter and core it before slicing thinly. Place in a bowl with the lemon juice and mix with your hands to ensure the apple is coated. (This will stop it browning.)
• Cut the figs in half or quarters – depending on how large they are. Quarter the dates lengthways and seed the pomegranate if not already seeded.
• Beat the cream at medium speed with an electric whisk until it holds its shape but is still light and not too firm.
• Assemble the pavlova just before serving or the meringue will lose its crunch.
• Carefully place the meringues on a serving plate and gently pile the cream on top.
• Decorate with the fruits and sprinkle with the pistachios.