In a clean, dry bowl, whip the cream together with the caster sugar until soft peaks form. Stir 2 Tbsp of pomegranate arils into the whipped cream.
Place the meringue nests on separate plates. Place one or 2 fig halves in the base of each nest and spoon over a little of the poaching liquid. Divide the cream in half and spoon half into each nest.
Sprinkle half the remaining pomegranate arils over each pavlova, arrange the remaining figs around the meringue nests, and spoon over some more of the poaching liquid.
Serve immediately, with a glass of champagne.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2013/02/rose-poached-fig-pomegranate-pavlovas.html