Quandong and Davidson's Plum Pavlova with Lemon Myrtle Whipped Cream

By · Reviewed by AislePrompt Editorial · ·

A crisp pavlova topped with tart quandong and Davidson's plum compote, finished with lemon myrtle infused whipped cream for a distinctly Australian dessert. This australian-inspired desserts ready in about 105 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: 30 min Cook: 75 min Serves 6 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C) and line a baking tray with parchment paper. Draw a 9-inch circle as a guide.
  2. Step 2: In a clean mixing bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, while continuing to beat on high until stiff, glossy peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula. Spoon the meringue onto the parchment paper circle, shaping into a disc with slightly higher edges.
  4. Step 4: Bake for 1 hour 15 minutes until crisp on the outside and slightly chewy inside. Turn oven off and leave pavlova inside to cool completely, about 1 hour.
  5. Step 5: For the compote, combine 150 g chopped quandong, 150 g chopped Davidson's plums, 1/2 cup caster sugar, and 1/2 cup water in a saucepan over medium heat. Simmer gently for 15 minutes until fruit softens and syrup thickens. Cool completely.
  6. Step 6: Whip 1 cup chilled heavy cream with 1/2 tsp lemon myrtle powder and 1 tsp vanilla extract until soft peaks form.
  7. Step 7: To serve, top the cooled pavlova with lemon myrtle whipped cream and spoon the chilled quandong and Davidson's plum compote over the top.

Equipment for this recipe

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Frequently asked questions

How long does Quandong and Davidson's Plum Pavlova with Lemon Myrtle Whipped Cream take to make?

Total time is about 105 minutes (30 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 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 Davidson's Plum Pavlova with Lemon Myrtle 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 Davidson's Plum Pavlova with Lemon Myrtle 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 Davidson's Plum Pavlova with Lemon Myrtle 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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