Finger Lime and Davidson's Plum Pavlova with Macadamia Cream

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

A vibrant Australian pavlova topped with tart finger lime pearls and sweet Davidson's plum compote, served alongside whipped macadamia cream for a tropical finish. This australian-inspired desserts ready in about 95 minutes layers large 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 310 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: 75 min Serves 6 Australian cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 275°F. In a clean bowl, whip 4 large egg whites at medium speed until soft peaks form. Gradually add 1 cup caster sugar, one tablespoon at a time, whipping until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
  2. Step 2: Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch round with slightly raised edges. Bake for 1 hour and 15 minutes until crisp outside and marshmallow-like inside. Turn off oven and let meringue cool inside with door slightly ajar.
  3. Step 3: Meanwhile, whip 1 cup heavy cream with 1/4 cup finely chopped macadamia nuts until soft peaks form.
  4. Step 4: Once cooled, spread the macadamia cream over the pavlova base. Spoon 1/3 cup Davidson's plum jam over the cream, then scatter the pearls from 3 halved finger limes on top for fresh citrus bursts.
  5. Step 5: Dust with 1 tbsp powdered sugar before serving chilled.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 95 minutes (20 min prep + 75 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 with Macadamia Cream?

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 with Macadamia Cream?

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 with Macadamia Cream 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 with Macadamia Cream?

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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