Pavlova

Separate the eggs (save the yolks for vanilla custard if you want) Start mixing the eggs until frotting, add salt while mixing. Start adding caster sugar slowly until dissolved.

Keep mixing until you can hold the bowl upside down without anything falling out.

Sett the oven to 100 degrees Celsius.

Take two baking trays and cover with baking proof paper.

Divide the meringue in two and spread it out into large, thick pancake shapes. I use the back of a tablespoon for this.

Let the meringue "dry" in the oven for 1 hour and 10 minutes.

Open the oven door slightly and let the meringue cool.

Whipped cream

Right before serving, add sugar and cold cream to a bowl.

Scrape out the seed of the vanilla bean.

Mix until the cream is nice and fluffy.

Garnish

Slice the pear and mango with a mandolin or a sharp kitchen knife.

Place one meringue on a serving plate and add whipped cream.

Add half of the whipped cream and spread it out with the back of a spoon, add slices of pears and place the other layer of meringue on top.

Add the rest of the whipped cream in the center of the top layer.

Add the mango in the center of the cake and place a bit more pear slices around.

Quarter figs and place on top.

Garnish with fresh mint, pomegranate, and grated dark chocolate.