Macadamia and Davidson’s Plum Pavlova
Crisp meringue topped with whipped cream, roasted macadamia nuts, and a tangy Davidson’s plum compote for a uniquely Australian dessert. This australian-inspired desserts ready in about 80 minutes layers large 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
- 1 cup heavy cream
- 1/2 cup, roughly chopped macadamia nuts
- 1 cup, fresh or frozen, chopped Davidson’s plums
- 1/4 cup for compote sugar
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 275°F (135°C). In a clean bowl, whisk 4 large egg whites with an electric mixer on medium speed until soft peaks form.
- Step 2: Gradually add 1 cup caster sugar, a tablespoon at a time, whisking on high speed until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar until just combined.
- Step 3: Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch circle with slightly higher edges to hold toppings.
- Step 4: Bake for 1 hour, then turn off the oven and let the pavlova cool inside for 1 hour to prevent cracking.
- Step 5: Meanwhile, combine 1 cup chopped Davidson’s plums, 1/4 cup sugar, and 1 tbsp lemon juice in a saucepan. Cook over medium heat for 8-10 minutes until the fruit softens and thickens into a chunky compote. Cool.
- Step 6: Whip 1 cup heavy cream to soft peaks. Spread the whipped cream evenly over the cooled pavlova base.
- Step 7: Spoon the Davidson’s plum compote over the cream and sprinkle 1/2 cup roughly chopped roasted macadamia nuts on top before serving.
Frequently asked questions
How long does Macadamia and Davidson’s Plum Pavlova take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Macadamia and Davidson’s Plum Pavlova?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Macadamia and Davidson’s Plum Pavlova?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Macadamia and Davidson’s Plum Pavlova for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Macadamia and Davidson’s Plum Pavlova?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
