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

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 pavlova topped with tart finger lime pearls, rich Davidson’s plum compote, and wattleseed-infused whipped cream for a distinctly Australian twist. 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 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.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 320 cal/serving

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Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 cup, chilled heavy cream
1 tsp, ground wattleseed
1/3 cup Davidson’s plum jam
2, pulp extracted finger limes
1/2 tsp vanilla extract

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Instructions

Step 1: Preheat oven to 275°F (135°C). In a clean bowl, beat 4 large egg whites at medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high until glossy and stiff peaks form.
Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar using a spatula. Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch circle with slightly raised edges.
Step 3: Bake for 1 hour 15 minutes, then turn off the oven and let the pavlova cool completely inside with the door ajar.
Step 4: In a chilled bowl, whip 1 cup heavy cream with 1/2 tsp vanilla extract and 1 tsp ground wattleseed until soft peaks form.
Step 5: Spread 1/3 cup Davidson’s plum jam over the cooled pavlova base, then dollop the wattleseed whipped cream on top. Scatter the pulp of 2 finger limes evenly over the cream for a burst of citrus pearls. Serve immediately.