Macadamia and Davidson’s Plum Pavlova with Quandong Coulis

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

A classic Australian pavlova topped with toasted macadamia nuts and tart Davidson’s plum, served with a vibrant quandong fruit coulis. 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 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: 60 min Serves 6 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F and line a baking sheet with parchment paper. In a large bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form. Fold in 1 tsp cornstarch and 1 tsp white vinegar gently.
  3. Step 3: Spoon the meringue onto the prepared baking sheet, shaping it into a 9-inch circle with slightly higher edges. Bake for 50-60 minutes until crisp on the outside and marshmallow-soft inside. Turn oven off, leave pavlova inside to cool completely.
  4. Step 4: For the quandong coulis, combine 1 cup chopped quandong fruit, 1/2 cup granulated sugar, and 1/4 cup water in a saucepan. Simmer gently for 15 minutes until fruit is soft and sauce thickens. Blend until smooth and strain.
  5. Step 5: Fold 1 cup whipped heavy cream with 1 tsp vanilla extract and 1/2 cup chopped toasted macadamia nuts.
  6. Step 6: Once pavlova is cool, top the center with whipped cream mixture and scatter 1/2 cup chopped Davidson’s plums over the top. Serve with quandong coulis drizzled alongside.

Frequently asked questions

How long does Macadamia and Davidson’s Plum Pavlova with Quandong Coulis 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 with Quandong Coulis?

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 Quandong Coulis?

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 Quandong Coulis 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 Quandong Coulis?

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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