Quandong and Almond Pavlova with Wattleseed Whipped Cream

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

A light meringue dessert topped with tart Australian quandong fruit and almond flakes, finished with wattleseed-infused whipped cream for a native twist. 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 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. Line a baking sheet with parchment paper and draw a 7-inch circle on the paper as a guide.
  2. Step 2: In a clean bowl, beat 4 large egg whites 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.
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar using a spatula.
  4. Step 4: Spoon the meringue onto the parchment paper circle and shape into a disc with slightly higher edges to hold toppings.
  5. Step 5: Bake for 1 hour 15 minutes until the outside is crisp and dry. Turn off the oven and leave the meringue inside to cool completely, about 1 hour.
  6. Step 6: Meanwhile, whip 1 cup heavy cream with 1 tsp ground wattleseed and 1/2 tsp vanilla extract until soft peaks form.
  7. Step 7: Just before serving, top the cooled meringue with 1 cup halved pitted quandong fruit, 1/4 cup toasted almond flakes, and dollops of the wattleseed whipped cream.
  8. Step 8: Serve immediately for a crisp outside and soft marshmallow-like inside with vibrant native flavors.

Frequently asked questions

How long does Quandong and Almond Pavlova with Wattleseed Whipped Cream 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 Quandong and Almond Pavlova with Wattleseed Whipped Cream?

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 Quandong and Almond Pavlova with Wattleseed Whipped 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 Quandong and Almond Pavlova with Wattleseed Whipped 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 Quandong and Almond Pavlova with Wattleseed Whipped 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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