Finger Lime and Davidson’s Plum Pavlova with Macadamia Crumble

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 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 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
• 1 cup caster sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 3, pearls scooped out finger limes
• 1/2 cup Davidson’s plum jam
• 1/2 cup, roughly chopped macadamia nuts
• 2 tbsp brown sugar
• 2 tbsp, melted unsalted butter
• 1 cup heavy cream
• 1 tsp vanilla extract

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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.