Lemon Aspen and Finger Lime Pavlova with Davidson’s Plum Coulis

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.

An airy pavlova topped with tart finger lime pearls and lemon aspen zest, served alongside a vibrant Davidson’s plum coulis that adds a deep fruity contrast. 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.

Prep: 20 min Cook: 60 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). In a clean, dry bowl, whisk 4 large egg whites with an electric mixer until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, 1 tsp cornstarch, and 1 tsp white vinegar while whisking continuously until stiff, glossy peaks form and the sugar dissolves completely.
  3. Step 3: Gently fold in 1 tsp lemon aspen zest, then spoon the meringue onto a parchment-lined baking tray, shaping into a 9-inch circle with a slight well in the center.
  4. Step 4: Bake for 1 hour, then turn off the oven and leave pavlova inside to cool completely for 1 hour to prevent cracking.
  5. Step 5: Meanwhile, prepare the coulis by heating 1/2 cup Davidson’s plum puree, 2 tbsp sugar, and 1/4 cup water in a small saucepan over medium heat, simmering for 5 minutes until slightly thickened; cool.
  6. Step 6: Whip 1 cup whipping cream until soft peaks form. Once pavlova is cool, top with whipped cream, scatter 3 tbsp finger lime pearls over the cream, and drizzle with the Davidson’s plum coulis before serving.

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