Macadamia and Davidson’s Plum Pavlova with Wattleseed Cream
A delicate pavlova layered with whipped wattleseed-infused cream, topped with toasted macadamia nuts and a tangy Davidson’s plum compote. 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.
Ingredients
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp ground wattleseed
- 1 cup heavy cream
- 1/2 cup, toasted and roughly chopped macadamia nuts
- 1/2 cup Davidson’s plum jam or compote
- 1/2 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 250°F (120°C). In a clean, dry bowl, beat 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, beating on high until stiff, glossy peaks develop.
- Step 2: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp ground wattleseed into the meringue mixture with a spatula, being careful not to deflate the batter.
- Step 3: Line a baking sheet with parchment paper and spoon the meringue onto it, shaping it into a 7-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off oven and leave the pavlova inside to cool completely for at least 2 hours.
- Step 4: In a chilled bowl, whip 1 cup heavy cream with 1/2 tsp vanilla extract until soft peaks form. Gently fold in half of the 1/2 cup toasted macadamia nuts.
- Step 5: Once cooled, spread the wattleseed cream inside the pavlova shell, top with 1/2 cup Davidson’s plum jam or compote, and sprinkle remaining toasted macadamia nuts over the top. Serve immediately for a uniquely Australian dessert experience.
Frequently asked questions
How long does Macadamia and Davidson’s Plum Pavlova with Wattleseed 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 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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