Macadamia and Davidson's Plum Pavlova with Lemon Myrtle Cream

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

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.

Crisp meringue pavlova topped with tart Davidson's plum compote, macadamia nuts, and whipped cream infused with lemon myrtle. 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 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

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1/3 cup roughly chopped macadamia nuts
1/2 cup Davidson's plum jam or compote
1 cup heavy cream
1/2 tsp lemon myrtle powder
1/2 tsp vanilla extract

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Instructions

Step 1: Preheat oven to 275°F. In a clean, dry bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, while continuing to beat on high until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
Step 2: Line a baking sheet with parchment paper and spoon the meringue into a 7-inch circle, smoothing the edges to form a shallow well in the center. Bake for 1 hour and 15 minutes until crisp on the outside. Turn off oven and let the meringue cool completely inside the oven with the door slightly ajar.
Step 3: Whip 1 cup heavy cream with 1/2 tsp lemon myrtle powder and 1/2 tsp vanilla extract until soft peaks form.
Step 4: Spread 1/2 cup Davidson's plum jam or compote over the cooled meringue, then dollop with the lemon myrtle whipped cream. Sprinkle 1/3 cup roughly chopped macadamia nuts over the top before serving.