Heat your oven to 220ºc. If you're working with two ovens, set the other to 100ºc, but if you're working with just one, make sure you turn the temp down as soon as you're done with it!
Spread the sugar evenly over a baking sheet covered with parchment paper. Leave in the hot oven for 4-6 minutes until the edges of the sugar start to caramelise. 2 minutes before the sugar's done, whisk the egg whites in a clean bowl. Once the egg whites form stiff peaks, spoon by spoon add the sugar on a medium speed. Whisk for 8-10 minutes until the mixture is glossy & smooth.
Line a baking tray with parchment paper - or pizza tray (round helps) and spoon the meringue mixture into a round shape with walls to hold all of the topping! Sprinkle over a handful of chopped pistachio's and bake in the oven for 1 1/2 hours. After 1 1/2 hours turn off the oven and leave in the oven for a further 1 hour.
When you're ready to construct your pavlova, whisk the cream with 20ml of the Elderflower Cordial until it forms soft peaks. Spoon generously onto the meringue nest & top with fresh figs, raspberries & the left over chopped pistachios. Drizzle over the remaining Elderflower Cordial & serve.
Tip - If you're having a big party, whip up another dessert that uses up the egg yolks. My White Chocolate & Raspberry God Father Trifle is coming soon and requires just the right amount of egg yolks!