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1
To make the meringues, heat the oven to 275 degrees F and line a baking sheet with parchment paper.
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2
Using a spice grinder, finely grind the cardamom seeds, clove, allspice and cinnamon together.
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3
Whisk the egg white until stiff peaks form, then gradually whisk in the sugar, a tablespoon at a time, until you have a stiff, shiny mixture.
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4
Fold in the cornstarch, vinegar, vanilla, spice mix and orange zest.
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5
Divide the mixture into two on the prepared baking sheet and use the back of a spoon to make a slight hollow in the centre of each.
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6
Bake for 50 minutes until crisp, then turn off the heat and leave the meringues cooling in the oven for 30 minutes.
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7
Finish cooling on a wire rack.
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8
For the figs, put all the ingredients (except the figs) in a saucepan and bring to the boil.
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9
Remove from the heat and leave to infuse for 30 minutes.
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10
Reheat the liquid, pour over the figs, then leave over night or at least, until cool.
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11
Drain the figs, reserving the liquid, and thickly slice each into 2 or 3 pieces.
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12
To make the sauce, put 125 ml of the reserved fig liquid and sugar in a pan.
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13
Stir over low heat until the sugar has dissolved, then whisk in the cocoa and chocolate.
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14
The mixture will thicken as the chocolate melts.
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15
Allow the sauce to cool to room temperature.
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16
To assemble, spoon a little creme fraiche onto each pavlova, top with the fig slices and drizzle with chocolate sauce.
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17
Serve extra sauce on the side.
