It is important that the bowl in which you are going to beat the egg whites is clean and free of grease. Start beating the egg whites and gradually add the sugar. When the mixture is nice and shiny and peaks start to form, it’s ready.
Preheat the oven to 120 degrees. Line a baking tray with baking paper and take a round dish of about 17 cm. Make 4 circles on the baking paper with a pencil. Now fold the whipped egg whites into these circles and form circles.
Now let the pavlovas dry in the oven for 2.5 hours.
Tip: Put a spoon between the door of the oven, so that the moisture can escape and it can dry really well.
Meanwhile, mix the ricotta with the cardamom and ginger syrup. Add a little lime juice. Not too much or the mixture will be too thin. Refrigerate until the pavlovas are done.
Let the pavlovas cool down completely and then top them with the ricotta mixture. Arrange the fig slices overlapping in a circle and sprinkle with the ground coffee, ground pistachio, lime zest and pomegranate seeds.