Macadamia and Davidson's Plum Pavlova with Citrus Cream
A delicate pavlova dessert topped with toasted macadamia nuts, tangy Davidson's plum compote, and light citrus-infused whipped cream. This australian-inspired desserts ready in about 95 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 350 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
- 1/2 cup, toasted and roughly chopped macadamia nuts
- 1 cup fresh or frozen, pitted and chopped Davidson's plums
- 1/4 cup sugar
- 1/4 cup water
- 1 cup, chilled heavy cream
- 1 tsp orange zest
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 275°F. 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 caster sugar, 1 tbsp at a time, beating on high speed until the mixture is glossy and stiff peaks form (about 5 minutes). Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
- Step 3: Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch circle with slightly higher edges. Bake for 1 hour 15 minutes, then turn oven off and let pavlova cool completely inside oven.
- Step 4: Meanwhile, combine 1 cup chopped Davidson's plums, 1/4 cup sugar, and 1/4 cup water in a saucepan. Simmer over medium heat for 10 minutes until plums break down into a thick compote. Cool to room temperature.
- Step 5: Whip 1 cup chilled heavy cream with 1 tsp orange zest, 1 tsp lemon zest, and 1/2 tsp vanilla extract until soft peaks form.
- Step 6: Just before serving, spread the whipped citrus cream over the pavlova base, spoon the Davidson's plum compote on top, and sprinkle with 1/2 cup toasted chopped macadamia nuts.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Macadamia and Davidson's Plum Pavlova with Citrus Cream take to make?
Total time is about 95 minutes (20 min prep + 75 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 with Citrus Cream?
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 with Citrus Cream?
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 with Citrus Cream 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 with Citrus Cream?
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.
