Wattle Seed and Davidson's Plum Pavlova

By · Reviewed by AislePrompt Editorial · ·

A dessert combining the nutty flavor of wattle seed meringue with tangy Davidson's plum compote, topped with fresh cream. This australian-inspired desserts ready in about 95 minutes layers large egg whites, granulated 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 the oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-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 granulated sugar, 1 tbsp ground wattle seed, beating on high until stiff, glossy peaks form (about 5-7 minutes).
  3. Step 3: Sprinkle 1 tsp cornstarch and 1 tsp white vinegar over the meringue and gently fold in to combine, maintaining volume.
  4. Step 4: Spoon the meringue onto the parchment within the circle, smoothing the edges and creating a slight well in the center.
  5. Step 5: Bake for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool completely for 1 hour to prevent cracking.
  6. Step 6: Whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Spread the cream over the cooled meringue base.
  7. Step 7: Spoon 1/2 cup Davidson's plum preserves over the cream and scatter 1 cup fresh mixed berries on top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Wattle Seed and Davidson's Plum Pavlova 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 Wattle Seed and Davidson's Plum Pavlova?

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 Wattle Seed and Davidson's Plum Pavlova?

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 Wattle Seed and Davidson's Plum Pavlova 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 Wattle Seed and Davidson's Plum Pavlova?

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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