Method

• 1.
  To make the pavlova, preheat oven to 120°C/100°C fan-forced. Trace the shape of a circle using a 16cm plate. Place paper, marked-side down, on a lightly greased baking tray.
• 2.
  In a stand mixer fitted with the whisk attachment, whisk egg whites and a pinch of fine salt on medium-high speed for 1-2 minutes, until just foaming. Gradually add the sugar, whisking until sugar is completely dissolved after each addition.
• 3.
  Continue whisking until medium-firm peaks form and all the sugar is completely dissolved (when you rub mixture between your fingers, you shouldn’t feel any grains). Add vinegar and cornflour and whisk until just combined. Add colouring (see recipe notes) and whisk until a uniform purple of your desired shade. Spoon half the meringue mixture onto the prepared tray and form a mound, making sure it’s spread within the 16cm circle. Then spoon the remaining meringue into a piping bag fitted with a ribbon nozzle and, using the grooved side of the nozzle in an up-and down-motion, pipe ribbons of meringue all around the mound.
• 4.
  Bake for 1 hour 30 minutes, or until meringue is crisp on the outside but not browned. Turn off oven and leave pavlova to cool completely in the oven with door slightly ajar.
• 5.
  Meanwhile, make the coulis. Combine all ingredients in a small saucepan and cook over medium heat for 8-10 minutes, stirring often, until fruit is soft and liquid is syrupy. Set aside to cool, then strain through a fine sieve into a jug, discarding solids.
• 6.
  Place cream in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks. Fit a clean piping bag with the cleaned ribbon nozzle and smear a little coulis along the insides of the bag, making sure not to cover all the sides. Add the cream to piping bag.
• 7.
  To assemble, place meringue on a serving platter. Using the plain side of the nozzle, pipe over the cream, then top cream with figs and blackberries. Serve immediately with remaining coulis alongside.