Quandong and Davidson’s Plum Pavlova with Lemon Myrtle Cream

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 recipe, ready in about 95 minutes, layers 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.

Ingredients

• 4 large Egg whites
• 1 cup Caster sugar
• 1 tsp Cornstarch
• 1 tsp White vinegar
• 1 cup, pitted and chopped Fresh quandongs
• 1 cup, chopped Davidson’s plums (fresh or frozen)
• 1/3 cup Sugar
• 1/4 cup Water
• 1 cup Heavy cream
• 1/2 tsp Lemon myrtle powder
• 1 tsp Vanilla extract

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.