Macadamia and Davidson's Plum Pavlova with Wattleseed Cream

By · Reviewed by AislePrompt Editorial · ·

A crisp and airy pavlova topped with tangy Davidson's plum compote, roasted macadamias, and wattleseed-infused whipped cream for an Australian dessert celebration. This australian-inspired desserts ready in about 105 minutes layers large egg whites, (200 g) 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: 30 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) and line a baking sheet with parchment paper. Draw a 9-inch circle on the paper.
  2. Step 2: In a clean bowl, whisk 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, whisking on high speed until stiff, glossy peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula. Spoon the meringue onto the parchment inside the circle and shape into a disk with slightly higher edges.
  4. Step 4: Bake for 1 hour 15 minutes, then turn off oven and let meringue cool completely inside oven with door ajar.
  5. Step 5: Meanwhile, combine 150 g chopped Davidson's plums, 1/4 cup granulated sugar, and 1/4 cup water in a small saucepan. Simmer over medium heat for 10 minutes until plums soften and sauce thickens. Cool.
  6. Step 6: Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp ground wattleseed until soft peaks form.
  7. Step 7: To assemble, place meringue on a serving plate, spread wattleseed cream inside the shell, spoon Davidson's plum compote over cream, and sprinkle with 1/2 cup roasted chopped macadamia nuts.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia and Davidson's Plum Pavlova with Wattleseed Cream take to make?

Total time is about 105 minutes (30 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 Wattleseed 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 Wattleseed 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 Wattleseed 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 Wattleseed 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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