Fig Pavlova with Perilla Lemon Curd

Ingredients

• 4 egg whites
• 3/4 cup sugar (150 grams)
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 1 tsp cornstarch
• 4 egg yolks
• 1/2 cup sugar (110 grams)
• 1 TBSP lemon zest
• 1/3 cup lemon juice
• Pinch of salt
• 6 TBSP butter, room temperature
• 1 tsp finely chopped perilla
• 250 mL whipping cream
• 1 TBSP sugar
• 2 pints of fresh figs
• Toasted pine nuts (optional)
• Fresh perilla leaves for garnishing (optional)