Pavlova with Davidson's Plum and Passionfruit Coulis

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Australian meringue dessert topped with a tangy Davidson's plum and passionfruit coulis, finished with fresh whipped cream and seasonal fruit. This australian-inspired desserts ready in about 95 minutes layers large 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

Equipment for this recipe

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Instructions

  1. Step 1: Preheat oven to 275°F. In a large 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 speed until stiff, glossy peaks form (about 5 minutes). Fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract gently.
  2. Step 2: Spoon the meringue onto a parchment-lined baking sheet into a 9-inch circle with slightly raised edges. Bake for 1 hour 15 minutes until crisp on outside and soft inside. Turn off oven and leave meringue inside to cool completely with the door ajar.
  3. Step 3: For the coulis, combine 1/4 cup Davidson's plum puree, 1/2 cup passionfruit pulp, and 1/3 cup caster sugar in a small saucepan over medium heat. Stir until sugar dissolves and sauce thickens slightly, about 5 minutes. Remove from heat and cool.
  4. Step 4: Whip 1 cup heavy cream with 2 tbsp icing sugar to soft peaks. Spread cream over cooled meringue, drizzle with the cooled coulis, and top with 1 cup mixed fresh berries for a vibrant finish.

Frequently asked questions

How long does Pavlova with Davidson's Plum and Passionfruit Coulis take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pavlova with Davidson's Plum and Passionfruit Coulis?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pavlova with Davidson's Plum and Passionfruit Coulis?

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 Pavlova with Davidson's Plum and Passionfruit Coulis 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 Pavlova with Davidson's Plum and Passionfruit Coulis?

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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