Macadamia and Davidson's Plum Pavlova with Passionfruit Cream

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 classic Australian pavlova topped with crunchy macadamia nuts, tangy Davidson’s plum compote, and luscious passionfruit 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 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
1/2 cup macadamia nuts, roughly chopped
1/3 cup Davidson's plum jam
1 cup heavy cream
1/4 cup passionfruit pulp
1 tsp vanilla extract
1 tbsp powdered sugar

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Instructions

Step 1: Preheat oven to 275°F (135°C). In a clean, dry bowl, beat 4 large egg whites with electric mixer on medium speed until soft peaks form.
Step 2: Gradually add 1 cup caster sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
Step 3: Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch circle with slightly higher edges. Sprinkle 1/2 cup roughly chopped macadamia nuts evenly on top.
Step 4: Bake for 1 hour 15 minutes. Turn off oven and leave meringue inside to cool completely (about 1 hour) to prevent cracking.
Step 5: Whip 1 cup heavy cream with 1 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form. Fold in 1/4 cup passionfruit pulp gently.
Step 6: Spread 1/3 cup Davidson’s plum jam over cooled meringue, then dollop with passionfruit cream. Garnish with extra macadamia nuts if desired and serve immediately.