Macadamia and Davidson’s Plum Pavlova with Kakadu Plum Cream

By · Reviewed by AislePrompt Editorial · ·

A crisp and airy pavlova topped with roasted macadamia nuts and a tangy Kakadu plum-infused whipped cream, showcasing classic Australian bush flavors. This australian-inspired desserts ready in about 100 minutes layers egg whites large, 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: 25 min Cook: 75 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a clean bowl, whisk 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, whisking on high speed until glossy and stiff peaks form.
  2. Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula, being careful not to deflate the meringue.
  3. Step 3: Spoon the meringue onto the parchment paper, shaping into a 8-inch circle with slightly higher edges to hold toppings.
  4. Step 4: Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely for at least 1 hour.
  5. Step 5: Meanwhile, roast 1/2 cup chopped macadamia nuts in a dry pan over medium heat for 3-4 minutes until golden and fragrant; set aside.
  6. Step 6: In a chilled bowl, whip 1 cup heavy cream with 1 tbsp Kakadu plum powder and 1 tsp vanilla extract until soft peaks form. Gently fold in 1/4 cup Davidson’s plum puree for a tart fruity flavor.
  7. Step 7: Once pavlova is cooled, top with the Kakadu plum cream and scatter the roasted macadamia nuts on top just before serving for crunch and native fruit brightness.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 100 minutes (25 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 Kakadu Plum 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 Kakadu Plum 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 Kakadu Plum 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 Kakadu Plum 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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