Method

• 1.
  Preheat oven to 120°C/100°C fan-forced. Grease 1 large baking tray and line with baking paper.
• 2.
  In a stand mixer fitted with the whisk attachment, whisk egg whites and a small pinch of fine salt on medium-high speed for 1-2 minutes, until just foaming. Gradually add the sugar, 1 tbs at a time, whisking until sugar is completely dissolved after each addition. Continue whisking until firm peaks form and all the sugar is completely dissolved (check by rubbing a little meringue between your fingers). Add vinegar, cornflour and food colouring and whisk until just combined. Transfer to a piping bag and cut a 4cm opening at the tip.
• 3.
  Pipe 4-5cm mounds of meringue onto prepared tray, leaving 5cm space between each. With a teaspoon, make a small divet at the top of each mound. Bake for 1 hour 30 minutes, or until meringue is crisp on the outside but not browned. Turn off oven and leave pavlovas to cool in oven, with door slightly ajar, for at least 3 hours, or preferably overnight.
• 4.
  Meanwhile, melt chocolate in a small bowl in the microwave in 15-second bursts, stirring in between each. Line a tray with baking paper. Holding the fig wedge by its stem, dip into chocolate. Arrange on tray and chill for 15-20 minutes, until set (see notes).
• 5.
  Just before serving, place cream and icing sugar in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks.
• 6.
  To assemble, place meringues on a serving platter. Dollop with cream and decorate with chocolate-coated figs and torn raspberries. Sprinkle with freeze-dried raspberry powder to serve.