Finger Lime and Davidson’s Plum Pavlova with Macadamia Whipped Cream
A light pavlova topped with tangy Australian finger lime pearls and sweet Davidson’s plum compote, finished with whipped cream enriched with crushed macadamia nuts. This australian-inspired desserts ready in about 75 minutes layers large egg whites, room temperature, 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.
Ingredients
- 4 large egg whites, room temperature
- 1 cup caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 cup macadamia nuts, finely crushed
- 1/3 cup Davidson’s plum jam
- 3 fruits finger limes, segmented with juice and pearls
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a large clean bowl, whisk 4 room temperature egg whites on medium speed until soft peaks form.
- Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, whisking on high until the meringue is glossy and stiff peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
- Step 3: Spoon the meringue onto the baking sheet and shape into a 9-inch circle with slightly raised edges. Bake for 50-60 minutes until crisp on the outside but still marshmallow-soft inside. Turn off oven and let pavlova cool inside oven with door slightly ajar.
- Step 4: Meanwhile, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form. Fold in 1/4 cup finely crushed macadamia nuts.
- Step 5: To serve, spread the macadamia whipped cream over the cooled pavlova base, spoon 1/3 cup Davidson’s plum jam over the cream, and top with the juice and pearls from 3 finger limes for a burst of citrus texture and flavor.
Frequently asked questions
How long does Finger Lime and Davidson’s Plum Pavlova with Macadamia Whipped Cream take to make?
Total time is about 75 minutes (15 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 Whipped 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 Whipped 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 Whipped 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 Whipped 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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