Finger Lime and Davidson's Plum Pavlova

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Australian pavlova featuring crisp meringue topped with tart Davidson's plum sauce and fresh finger lime pearls for a citrus burst. This australian-inspired desserts ready in about 80 minutes layers large egg whites, (200 g) 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 290 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: 20 min Cook: 60 min Serves 6 Australian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 7-inch circle.
  2. Step 2: In a clean, dry bowl, beat 4 large egg whites on medium speed until soft peaks form.
  3. Step 3: Gradually add 1 cup (200 g) caster sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and sugar dissolves.
  4. Step 4: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar to stabilize the meringue.
  5. Step 5: Spoon the meringue onto the parchment paper circle, shaping it with slightly raised edges to hold toppings.
  6. Step 6: Bake for 50-60 minutes until the outside is crisp and dry but the inside remains marshmallow soft. Turn oven off and leave the meringue inside to cool completely.
  7. Step 7: Whip 1 cup (240 ml) heavy cream with 1 tsp vanilla extract until soft peaks form.
  8. Step 8: Spread the whipped cream over the cooled pavlova base, then drizzle 1/3 cup Davidson's plum jam evenly on top.
  9. Step 9: Scatter 3 tbsp finger lime pearls over the pavlova for fresh citrus bursts before serving.

Equipment for this recipe

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Frequently asked questions

How long does Finger Lime and Davidson's Plum Pavlova take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Finger Lime and Davidson's Plum Pavlova?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Finger Lime and Davidson's Plum Pavlova?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Finger Lime and Davidson's Plum Pavlova for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Finger Lime and Davidson's Plum Pavlova?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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