Preheat oven to 150°C. Line baking sheet with baking parchment paper. Draw a 20cm circle on the paper; turn paper over.
Beat egg whites in large bowl with electric mixer on high speed until stiff peaks form. Add 200g sugar, one tablespoon at a time, beating well after each addition, until meringue is firm and glossy.
Mix together the corn starch, vinegar and vanilla extract in small bowl; fold into meringue.
Spoon the meringue onto the lined baking sheet; spread to the just inside the marked circle. Spread out evenly making a slight dip in the center. Sprinkle the pistachios over the meringue.
Place meringue in oven; immediately reduce oven temperature to 140°C. Bake 60 to 70 minutes or until firm and crisp. Turn off oven; leave meringue in oven with door slightly open for 30 minutes.
Meanwhile, heat the 50g sugar and water in small saucepan over medium heat, stirring until sugar has dissolved. Increase heat to medium high. Bring mixture to a boil. Cook, without stirring, 5 to 6 minutes until mixture thickens to a syrup. Remove from heat; cool completely. Stir in rose water and pink food coloring until desired color.
Prepare whipping cream mix with milk according to package directions. Fold 1 1/2 tablespoons of the rose syrup into the whipped cream.
Transfer the pavlova to a serving plate. Spoon whipping cream into center of pavlova; top with the figs and dates. Drizzle with remaining rose syrup. Serve immediately.
