Bush-Spiced Wattleseed Pavlova with Finger Lime Cream

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light meringue dessert infused with roasted wattleseed flavor, topped with whipped cream mixed with zesty finger lime pearls for a uniquely Australian sweet treat. This Australian-inspired recipe, ready in about 90 minutes, layers egg whites, caster sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Australian cuisine 280 cal/serving

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Ingredients

4 large egg whites
1 cup caster sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 tablespoon ground wattleseed
1 cup heavy cream
2 tablespoons powdered sugar
2, pulp scooped out finger limes
1 teaspoon vanilla extract

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Instructions

Step 1: Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-inch diameter circle as a guide.
Step 2: In a large clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tablespoon ground wattleseed, 1 teaspoon cornstarch, and 1 teaspoon white vinegar while continuing to beat, until stiff and glossy peaks form.
Step 3: Spoon the meringue mixture inside the circle on the parchment paper, shaping it into a nest with slightly higher edges.
Step 4: Bake for 1 hour and 15 minutes, then turn off the oven and leave the meringue inside to cool completely for at least 2 hours or overnight.
Step 5: Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
Step 6: Carefully transfer the cooled pavlova onto a serving plate. Spoon the finger lime pulp from 2 finger limes over the whipped cream and dollop the cream onto the pavlova just before serving for a fresh citrus burst.