Macadamia and Kakadu Plum Pavlova with Finger Lime Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A crisp meringue pavlova topped with whipped cream infused with tart Kakadu plum and fresh finger lime pearls, finished with crunchy macadamia nuts. This australian-inspired desserts ready in about 95 minutes pairs large egg whites, caster sugar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 250°F. In a clean 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 form.
  2. Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar to stabilize the meringue.
  3. Step 3: Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch circle with slightly higher edges to hold the toppings.
  4. Step 4: Bake for 1 hour and 15 minutes until the outside is crisp and dry. Turn off oven and let the pavlova cool inside with the door slightly ajar.
  5. Step 5: Meanwhile, whip 1 cup heavy cream until soft peaks form, then gently fold in 2 tbsp Kakadu plum jam until swirled.
  6. Step 6: Spread the Kakadu plum cream over the cooled pavlova, scatter the pearls from 2 finger limes evenly on top, and finish by sprinkling 1/4 cup toasted chopped macadamia nuts for crunch before serving.

Frequently asked questions

How long does Macadamia and Kakadu Plum Pavlova with Finger Lime Cream take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Macadamia and Kakadu Plum Pavlova with Finger Lime Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large egg whites from drying out.

Can I substitute ingredients in Macadamia and Kakadu Plum Pavlova with Finger Lime 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 Kakadu Plum Pavlova with Finger Lime 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 Kakadu Plum Pavlova with Finger Lime 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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