Wattle Seed and Davidson’s Plum Pavlova

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

A crisp meringue pavlova infused with native wattle seed and topped with tangy Davidson’s plum compote and whipped cream for a uniquely Australian dessert. This australian-inspired desserts ready in about 80 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: 60 min Serves 6 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F and line a baking sheet with parchment paper. In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, 1 tbsp ground wattle seed, and continue beating on high speed until stiff, glossy peaks form and sugar is dissolved.
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula.
  4. Step 4: Spoon the meringue onto the parchment paper forming a 9-inch circle with a slight well in the center.
  5. Step 5: Bake for 1 hour, then turn oven off and leave the pavlova inside to cool completely (about 1 hour) to achieve a crisp exterior and marshmallow interior.
  6. Step 6: Meanwhile, combine 1 cup chopped Davidson’s plums, 1/4 cup granulated sugar, and 1/4 cup water in a small saucepan. Simmer over medium heat for 10-12 minutes until the plums break down and the sauce thickens slightly. Cool to room temperature.
  7. Step 7: To serve, spoon 1 cup whipped heavy cream over the pavlova and drizzle with the Davidson’s plum compote for a vibrant native fruit dessert.

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 80 minutes (20 min prep + 60 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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