Finger Lime and Davidson's Plum Pavlova

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 80 minutes, layers 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 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

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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.

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