Macadamia and Davidson’s Plum Pavlova with Citrus Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate pavlova topped with whipped citrus cream, toasted macadamia nuts, and a tangy Davidson’s plum compote, celebrating Australian native flavors. This australian-inspired desserts ready in about 75 minutes layers large, at room temperature 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: 15 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 the oven to 300°F and line a baking sheet with parchment paper. In a large clean bowl, whisk 4 large egg whites on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, one tablespoon at a time, whisking on high speed until stiff, glossy peaks form and sugar is dissolved. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
  3. Step 3: Spoon the meringue onto the parchment paper forming a 9-inch circle with slightly higher edges. Bake for 60 minutes, then turn off the oven and leave the meringue inside to cool completely for 1 hour.
  4. Step 4: Whip 1 cup chilled heavy cream with 2 tbsp icing sugar and 1 tsp lemon zest until soft peaks form.
  5. Step 5: Just before serving, spread 1/3 cup Davidson’s plum jam over the meringue base, dollop the whipped citrus cream on top, and sprinkle with 1/2 cup toasted, chopped macadamia nuts. Drizzle with 1 tbsp fresh lemon juice for brightness.

Frequently asked questions

How long does Macadamia and Davidson’s Plum Pavlova with Citrus Cream take to make?

Total time is about 75 minutes (15 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 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.

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