Wattle Seed and Davidson’s Plum Pavlova

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 recipe, ready in about 80 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 tbsp wattle seed ground
• 1 cup, pitted and chopped Davidson’s plums fresh or frozen
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 cup, whipped heavy cream

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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.