Wattleseed and Quandong Pavlova with Vanilla Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate pavlova dessert featuring native wattleseed-infused meringue topped with sweet quandong fruit compote and whipped vanilla cream. 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
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-inch circle.
  2. Step 2: In a clean bowl, whisk 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar one tablespoon at a time, whisking on high until glossy and stiff peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tbsp wattleseed powder without deflating the meringue.
  4. Step 4: Spoon the meringue onto the parchment paper within the circle, smoothing the edges and creating a slight well in the center.
  5. Step 5: Bake for 60 minutes, then turn off the oven and leave the meringue inside to cool completely for at least 1 hour.
  6. Step 6: Meanwhile, combine 1 cup chopped quandong fruit, 1/4 cup sugar, and 2 tbsp water in a small saucepan over medium heat. Simmer for 10 minutes until the fruit softens and the mixture thickens into a compote.
  7. Step 7: In a separate bowl, whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form.
  8. Step 8: To serve, place the cooled pavlova on a plate, top with whipped vanilla cream, and spoon over the warm quandong compote.

Frequently asked questions

How long does Wattleseed and Quandong Pavlova with Vanilla Cream 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 Wattleseed and Quandong Pavlova with Vanilla Cream?

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 Wattleseed and Quandong Pavlova with Vanilla 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 Wattleseed and Quandong Pavlova with Vanilla 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 Wattleseed and Quandong Pavlova with Vanilla 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.

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →