Preheat the oven to 325°F.
Cut a piece of parchment paper large enough to line a baking tray. Trace an 8-inch circle on the paper then place on baking tray, traced-side down.
For the meringue, place egg whites in a bowl of a stand mixer (or a heatproof bowl) set over a saucepan of gently simmering water to make a double boiler making sure the water does not touch the bottom.
Using a large balloon whisk, gradually whisk in the sugar. Whisking constantly, heat the egg and sugar mixture until it reads 170°F on a candy thermometer and the mixture starts to froth and sugar dissolves.
Transfer the bowl to the stand mixer fitted with the whisk attachment. Whisk the mix on high speed for about 5 minutes until stiff peaks form.
Turn the mixer to low, add in the vinegar and corn starch, then whisk on high speed for another minute until well combined.
Place a smidge of the meringue in each corner of the baking sheet to stick down the parchment paper so that it does not move when you are shaping the pavlova.
Spread meringue mixture over the circle on the baking paper, making an indent in the center for the filling. Use an offset spatula to create swirls and swoops on the meringue.
Place the pavlova in the oven and immediately reduce the temperature to 225°F. Bake the pavlova for 70-75 minutes. When the pavlova is done baking, without opening the oven door, turn off the oven and allow the pavlova to cool in the oven for a minimum of two hours.
Transfer the baked pavlova to a serving platter.
Whip the mascarpone, heavy cream, orange blossom water, and powdered sugar together until thick and smooth and soft peaks form.
Pile the whipped orange blossom cream into the meringue and top with fresh figs, pistachios, and honey.