Macadamia and Davidson’s Plum Pavlova with Lemon Myrtle Cream

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

A crisp meringue dessert topped with whipped cream infused with lemon myrtle, crushed native macadamias, and a tangy Davidson’s plum sauce. 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.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). In a clean bowl, whisk 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, one tablespoon at a time, whisking on high until stiff and glossy peaks form.
  2. Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula, taking care not to deflate the meringue.
  3. Step 3: Spoon the meringue mixture onto a parchment-lined baking sheet, shaping into an 8-inch diameter circle with a slight well in the center.
  4. Step 4: Bake meringue for 1 hour 15 minutes until crisp on outside. Turn off oven and leave meringue inside to cool completely for 1 hour.
  5. Step 5: Meanwhile, whip 1 cup heavy cream with 1/2 tsp lemon myrtle powder until soft peaks form.
  6. Step 6: Spread the lemon myrtle cream over the cooled pavlova base, scatter 1/2 cup roughly chopped macadamia nuts on top, then drizzle with 1/3 cup Davidson’s plum jam.
  7. Step 7: Garnish with fresh mint leaves and serve immediately for a bright, native Australian dessert.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia and Davidson’s Plum Pavlova with Lemon Myrtle 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 Lemon Myrtle 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 Lemon Myrtle 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 Lemon Myrtle 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 Lemon Myrtle 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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