Macadamia and Davidson's Plum Pavlova with Vanilla Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp meringue topped with whipped vanilla cream, toasted macadamia nuts, and tangy Davidson's plum compote for a uniquely Australian dessert. 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 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: 20 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. In a large clean 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, one tablespoon at a time, beating on high speed until meringue is glossy and stiff peaks form (about 5-7 minutes).
  3. Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract using a spatula.
  4. Step 4: On a parchment-lined baking sheet, spoon the meringue into a 9-inch circle, creating a slight well in the center.
  5. Step 5: Bake for 1 hour and 15 minutes until the outside is crisp and dry. Turn off the oven and leave the meringue inside to cool completely, about 1 hour.
  6. Step 6: Meanwhile, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
  7. Step 7: To serve, place the meringue on a plate, fill the center with the whipped vanilla cream, drizzle 1/2 cup Davidson's plum jam, and sprinkle 1/2 cup toasted, chopped macadamia nuts on top.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia and Davidson's Plum Pavlova with Vanilla 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 Vanilla 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 Vanilla 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 Vanilla 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 Vanilla 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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