• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Medium Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

  Trace a 6 inch | 15 cm circle on a sheet of parchment paper and place it between your silicone mat and your baking sheet. Ensure it is big enough so you can slide it out later.
• Preheat oven to 300℉/150℃.

PAVLOVA PREPARATION

• In the bowl of your standmixer, beat the egg whites, cream of tartar and sea salt on medium high speed until stiff (about 3 minutes). IMPORTANT: Make sure to check the meringue as it gets thick: Without the sugar the egg whites can overwhip and "break" more easily.
  5.29 oz egg whites, 1/8 tsp sea salt, 1/8 tsp Cream of Tartar
• Once your egg whites are stiff, slowly add the water while keeping on a medium high speed.
  1.59 oz Spring Water
  
• Slowly drizzle the granulated sugar. Continue to whip until stiff peaks. IMPORTANT: If the egg whites are not stiff enough your Pavlova will not hold its shape when baking. ZOE'S TRICK: It should be so thick it won't budge when your bowl is flipped upside down!
  8.82 oz granulated sugar
  
• Using your spatula, carefully fold in the vanilla bean paste and white vinegar taking care not to deflate all of the air you have incorporated.
  1 tsp Vanilla bean paste, 1 tsp white vinegar
  
• Evenly distribute the cornstarch previously sifted and shake your spatula as you come up through the meringue. NOTE: This will prevent any lumps.
  0.35 oz Cornstarch
  
• Pour your Meringue on the top of your prepared baking sheet.
  
• Smooth the meringue using the spatula, using the circle you drew as your guide. Scrape the excess at the bottom of your Pavlova. Gently remove the parchment paper. Now using your offset spatula, shape it into a "tulip", with mouvements going upward (from bottom to top). Then, indent the top slightly as this will help it crack evenly when it bakes.
  

BAKE!

• Bake for 30 minutes at 300F/150C, then reduce the heat to 275F/135C for 45 minutes. At the end of the timer, turn off the oven and let the pavlova sit in the cooling oven with the LIGHT ON for an hour. NOTE: This will help to maintain the heat. Also, the Center of the Pavlova will collapse that normal, do not worry. IMPORTANT: Do not open the door of your oven until then otherwise, it will crack more.

  When you are ready to fill your Pavlova, carefully transfert it on your serving plate. NOTE: One of the great things about using a silicone mat is that nothing sticks to it so it is easy to peel the pavlova off.
  

WHIPPED CREAM PREPARATION

• TIP FOR MAKING THE BEST WHIPPING CREAM: Add your heavy cream to your bowl along with your whisk and place them together in the freezer 15 minutes prior using it.
  12.35 oz Heavy cream
• Take your mixing bowl out of the freezer. Add the powdered sugar and Vanilla bean paste. Beat on low for 1 minute, then increase the speed and beat until silky smooth. NOTE: The cream should hold when the bowl is placed upside down.
  0.56 oz powdered sugar, 1 tsp Vanilla bean paste
  

ASSEMBLY

• Fold the diced pears into the whipped cream and spoon the mixture on top of the pavlova making sure to fill any holes you may have. Add the slices of figs, top with the edible moss (Recipe HERE!) and decorate with props. Enjoy! "BONE" Appétit & Happy Halloween!
  1 pear, 6 figs, Edible green moss, decorations