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The pavlova base can be made 4-5 days ahead, and kept in an airtight container.
Preheat the oven to 160°C, fan 140°C, gas 3. Whisk the egg whites to stiff peaks with an electric whisk, or in a stand mixer, then add the sugar, 1 tablespoon at a time, until fully incorporated, glossy and stiff. Add the cinnamon, cornflour and vinegar and mix well, continuing to whisk until the mixture is shiny and dense.
Draw a 24cm circle on a sheet of baking paper, then put the paper on the largest baking tray you have, pen-side down. Spread out the meringue mixture to fill the circle, heaping it up slightly at the edges to create a ‘wall’ (you can use a round-bladed knife to create a ridged effect).
Put the meringue in the oven and immediately turn down the temperature to 150°C, fan 130°C, gas 2, and bake for 1 hour and 30 minutes.
Turn off the oven and leave the meringue inside to cool completely, with the door slightly ajar. This prevents cracking.
To serve, whip the cream and vanilla until you get peaks but the cream remains soft and light. Spoon the cream on top of the base and arrange the figs on top. Scatter over the chopped pistachios, then drizzle with honey and scatter over the small mint leaves. Serve immediately.