Finger Lime and Davidson’s Plum Pavlova with Whipped Wattleseed Cream

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

A vibrant pavlova topped with tart finger lime pearls and Davidson’s plum compote, finished with wattleseed-infused whipped cream for a uniquely Australian dessert. This australian-inspired desserts ready in about 105 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 300 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: 90 min Serves 6 Australian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 250°F (120°C). In a clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup (200 g) caster sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form and sugar is dissolved. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
  3. Step 3: On a baking sheet lined with parchment paper, shape the meringue into a 9-inch (23 cm) circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off oven and let meringue cool completely inside oven.
  4. Step 4: In a chilled bowl, whip 1 cup (240 ml) heavy cream with 1 tbsp ground wattleseed and 1 tsp vanilla extract until soft peaks form.
  5. Step 5: Spread wattleseed whipped cream over cooled pavlova base, spoon 1/2 cup (120 g) Davidson’s plum jam evenly on top, and scatter the vibrant pearls from 3 finger limes over the surface for a refreshing citrus burst.
  6. Step 6: Serve immediately for a crisp, tangy, and uniquely Australian dessert experience.

Equipment for this recipe

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Frequently asked questions

How long does Finger Lime and Davidson’s Plum Pavlova with Whipped Wattleseed Cream take to make?

Total time is about 105 minutes (15 min prep + 90 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 Whipped Wattleseed 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 Whipped Wattleseed 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 Whipped Wattleseed 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 Whipped Wattleseed 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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