Quandong and Davidson’s Plum Pavlova with Lemon Myrtle Cream

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

A delicate meringue dessert topped with tart Australian quandong and Davidson’s plum compote, finished with whipped cream infused with lemon myrtle. 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

Instructions

  1. Step 1: Preheat oven to 250°F and line a baking sheet with parchment paper. In a large clean bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
  3. Step 3: Spoon the meringue onto the prepared baking sheet in a 8-inch circle, smoothing edges and creating a slight well in the center.
  4. Step 4: Bake for 1 hour and 15 minutes, then turn off the oven and leave the meringue inside to cool completely, about 1 hour.
  5. Step 5: Meanwhile, combine 1 cup chopped fresh quandongs, 1 cup Davidson’s plums, 1/3 cup sugar, and 1/4 cup water in a saucepan over medium heat; simmer for 10 minutes until fruit softens and syrup thickens. Cool completely.
  6. Step 6: Whip 1 cup heavy cream with 1/2 tsp lemon myrtle powder and 1 tsp vanilla extract until soft peaks form.
  7. Step 7: To assemble, place the cooled meringue on a serving plate, spread lemon myrtle whipped cream inside the well, and spoon the chilled quandong and Davidson’s plum compote over the cream before serving.

Equipment for this recipe

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Frequently asked questions

How long does Quandong and Davidson’s Plum Pavlova with Lemon Myrtle 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 Davidson’s Plum Pavlova with Lemon Myrtle 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 Davidson’s Plum Pavlova with Lemon Myrtle 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 Davidson’s Plum Pavlova with Lemon Myrtle 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 Davidson’s Plum Pavlova with Lemon Myrtle 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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