Macadamia and Davidson’s Plum Pavlova with Kakadu Plum Cream

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A crisp and airy pavlova topped with roasted macadamia nuts and a tangy Kakadu plum-infused whipped cream, showcasing classic Australian bush flavors. This Australian-inspired recipe, ready in about 100 minutes, layers egg whites large, 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: 25 min Cook: 75 min Serves 6 Australian cuisine 320 cal/serving

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Ingredients

4 egg whites large
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1/2 cup macadamia nuts chopped
1/4 cup Davidson’s plum puree
1 cup heavy cream
1 tbsp Kakadu plum powder
1 tsp vanilla extract

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Instructions

Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a clean bowl, whisk 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, whisking on high speed until glossy and stiff peaks form.
Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula, being careful not to deflate the meringue.
Step 3: Spoon the meringue onto the parchment paper, shaping into a 8-inch circle with slightly higher edges to hold toppings.
Step 4: Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely for at least 1 hour.
Step 5: Meanwhile, roast 1/2 cup chopped macadamia nuts in a dry pan over medium heat for 3-4 minutes until golden and fragrant; set aside.
Step 6: In a chilled bowl, whip 1 cup heavy cream with 1 tbsp Kakadu plum powder and 1 tsp vanilla extract until soft peaks form. Gently fold in 1/4 cup Davidson’s plum puree for a tart fruity flavor.
Step 7: Once pavlova is cooled, top with the Kakadu plum cream and scatter the roasted macadamia nuts on top just before serving for crunch and native fruit brightness.