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1
Preheat the oven to 300u00b0F. Grease a large baking pan. Mark a 12 x 7-inch rectangle on a piece of parchment paper. Place paper, marked-side down, on pan.
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2
For the meringue, remove tea from bags. Process with sugar until finely ground.
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3
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add tea sugar mixture; beat until stiff and glossy. Sift cornstarch over egg white mixture, add vinegar; fold in using a metal spoon. Spread mixture just inside marked rectangle on pan.
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4
Reduce oven temperature to 250u00b0F. Bake meringue for 45 mins or until firm to the touch. Turn oven off; cool in oven with door ajar, for at least 4 hours or overnight. (The top will crack a little but don't worry it will be covered with cream.)
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5
Before serving (about 30 mins), prepare syrup-soaked figs. Stir tea bags, orange peel, sugar, 1/2 cup water and orange juice in a medium saucepan on medium heat until sugar dissolves. Bring to a boil; cook for 6 mins or until syrup thickens slightly. Place figs in a large bowl. Strain syrup over figs; gently stir to combine. Cool.
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6
For the sweetened mascarpone, beat all ingredients in a medium bowl with an electric mixer until soft peaks form.
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7
Just before serving, spread sweetened mascarpone on meringue. Top with figs; spoon syrup over figs. Sprinkle with pistachios.
