Finger Lime and Davidson's Plum Pavlova with Macadamia Cream

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 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 recipe, ready in about 95 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 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

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 cup heavy cream
1/4 cup macadamia nuts, finely chopped
3 finger limes, halved to extract pearls
1/3 cup Davidson's plum jam or preserve
1 tbsp powdered sugar for dusting

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Instructions

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.
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.
Step 3: Meanwhile, whip 1 cup heavy cream with 1/4 cup finely chopped macadamia nuts until soft peaks form.
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.
Step 5: Dust with 1 tbsp powdered sugar before serving chilled.