Ingredients

Steps

• Whisk egg whites in a bowl until soft peaks form.
• Add sugar, vanilla seeds, and cornflour, whisking until stiff peaks form.
• Heat 570ml of milk in a large saucepan to a gentle simmer.
• Poach spoonfuls of the egg mixture in the simmering milk for three minutes.
• Combine red wine, additional sugar, and figs in a small pan over medium heat.
• Cook for four minutes until figs are heated through and syrupy.
• Serve the poached meringue on a plate topped with the caramelised figs.