Finger Lime and Davidson’s Plum Pavlova with Macadamia Crumble

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

A light meringue pavlova topped with tangy finger lime pearls, a vibrant Davidson’s plum coulis, and crunchy macadamia nut crumble for a uniquely Australian dessert. This australian-inspired desserts ready in about 80 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 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). In a clean bowl, whisk 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, whisking until stiff, glossy peaks form.
  2. Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar into the meringue to stabilize it.
  3. Step 3: Spoon the meringue onto a parchment-lined baking sheet, shaping it into a 9-inch circle with slightly raised edges.
  4. Step 4: Bake for 60 minutes, then turn off the oven and leave the pavlova inside to cool completely with the door ajar.
  5. Step 5: While the pavlova cools, combine 1/2 cup roughly chopped macadamia nuts, 2 tbsp brown sugar, and 2 tbsp melted unsalted butter on a baking sheet. Toast under a broiler for 3-5 minutes until golden and fragrant, stirring once.
  6. Step 6: In a chilled bowl, whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form.
  7. Step 7: To assemble, spread the whipped cream over the cooled pavlova base. Drizzle 1/2 cup Davidson’s plum jam over the cream, scatter toasted macadamia crumble, and top with the pearls from 3 finger limes for bursts of citrus flavor.

Equipment for this recipe

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Frequently asked questions

How long does Finger Lime and Davidson’s Plum Pavlova with Macadamia Crumble 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 with Macadamia Crumble?

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 Crumble?

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 Crumble 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 Crumble?

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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