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

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 and Davidson’s plum compote, finished with wattleseed-infused whipped cream for a uniquely Australian dessert. This Australian-inspired recipe, ready in about 105 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 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

4 large egg whites
1 cup (200 g) caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 cup (240 ml) heavy cream
1 tbsp ground wattleseed
1/2 cup (120 g) Davidson’s plum jam or compote
3 finger limes finger limes, halved and pearls extracted
1 tsp vanilla extract

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Instructions

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.
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.
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.
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.
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.
Step 6: Serve immediately for a crisp, tangy, and uniquely Australian dessert experience.