Meringue with syrup-soaked figs | Women's Weekly Food

Ingredients

• 2 earl grey tea bags
• 1 cup (220g) caster sugar
• 4 egg whites, at room temperature
• 3 teaspoon cornflour
• 1 teaspoon white vinegar
• 2 tablespoon pistachios, chopped
• 4 long strips orange rind
• 1/2 cup (125ml) water
• 1/4 cup (60ml) fresh orange juice
• 8 figs, torn in half
• 500 gram mascarpone
• 1 teaspoon vanilla extract
• 1 tablespoon icing sugar