Macadamia and Davidson's Plum Pavlova with Citrus Cream

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A delicate pavlova dessert topped with toasted macadamia nuts, tangy Davidson's plum compote, and light citrus-infused whipped cream. This Australian-inspired recipe, ready in about 95 minutes, layers 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
• 1/2 cup, toasted and roughly chopped macadamia nuts
• 1 cup fresh or frozen, pitted and chopped Davidson's plums
• 1/4 cup sugar
• 1/4 cup water
• 1 cup, chilled heavy cream
• 1 tsp orange zest
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 275°F. In a 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, 1 tbsp at a time, beating on high speed until the mixture is glossy and stiff peaks form (about 5 minutes). Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
3. Step 3: Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch circle with slightly higher edges. Bake for 1 hour 15 minutes, then turn oven off and let pavlova cool completely inside oven.
4. Step 4: Meanwhile, combine 1 cup chopped Davidson's plums, 1/4 cup sugar, and 1/4 cup water in a saucepan. Simmer over medium heat for 10 minutes until plums break down into a thick compote. Cool to room temperature.
5. Step 5: Whip 1 cup chilled heavy cream with 1 tsp orange zest, 1 tsp lemon zest, and 1/2 tsp vanilla extract until soft peaks form.
6. Step 6: Just before serving, spread the whipped citrus cream over the pavlova base, spoon the Davidson's plum compote on top, and sprinkle with 1/2 cup toasted chopped macadamia nuts.