Quandong and Wattleseed Pavlova with Lemon Myrtle Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate pavlova topped with tart Australian quandong fruit and whipped cream infused with fragrant lemon myrtle for a unique dessert. This australian-inspired desserts ready in about 110 minutes pairs large egg whites, (200 g) caster sugar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 90 min Serves 6 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). In a clean dry bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tsp at a time, beating on high until stiff, glossy peaks form.
  2. Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a rubber spatula to stabilize the meringue.
  3. Step 3: Spoon the meringue onto a parchment-lined baking sheet, forming a 9-inch round with a slight well in the center.
  4. Step 4: Bake for 60 minutes, then turn off the oven and leave the pavlova inside for 30 minutes to dry without cracking.
  5. Step 5: Meanwhile, whip 1 cup heavy cream with 2 tbsp powdered sugar, 1/2 tsp lemon myrtle powder, and 1/2 tsp vanilla extract until soft peaks form.
  6. Step 6: Once cooled, spread the lemon myrtle cream over the pavlova base and top with 1 cup pitted and halved quandong fruit and a light dusting of 1 tsp ground wattleseed.
  7. Step 7: Serve immediately for a crisp outside and marshmallow center with native Australian flavors.

Frequently asked questions

How long does Quandong and Wattleseed Pavlova with Lemon Myrtle Cream take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quandong and Wattleseed Pavlova with Lemon Myrtle Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large egg whites from drying out.

Can I substitute ingredients in Quandong and Wattleseed 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 Wattleseed 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 Wattleseed 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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