2 egg pavlova recipe

All you need to do is crack and whip!

2 egg pavlova (2)

My mum has always been the one to manage our Christmas family feast. She does an incredible job, but it’s a huge undertaking for just one person. So in 2024, my brother and I are playing a more integral role in feeding the hungry hordes (aka my family).

As part of my important part in the feast prep this year, Mum tasked me with the crucial final component of any great Christmas feast – the pavlova. As more of a cook than a baker, I was daunted by the prospect of baking my first meringue.

My first thought was to simply pick up a premade meringue from my local shops (thanks, Coles!), top it with cream and fresh berries and call it a day. But, knowing my mum would be working all day behind the grill, I thought I had to at least give a homemade meringue a try.

Luckily, I already knew the miracle recipe that would make the daunting task of homemade meringue much easier.

Is this the world’s easiest pavlova recipe?

Unlike most meringue recipes, Australia’s Best Recipes’ easy two-egg pav doesn’t require half a dozen eggs just for a single, heaping meringue. Instead, and as the name suggests, this simple pavlova recipe requires just two eggs, making it simple and cost effective. See, it’s a Christmas miracle!

How to make a two-egg pavlova

All you need to do is beat your two eggs in a bowl on a high speed for 15 minutes, along with caster sugar, vanilla extract, cornflour, white vinegar, and boiling water. You literally just dump all the ingredients in and whip instead of gradually adding the sugar like you would in a typical pavlova recipe. So simple, yet genius!

The whipped eggs go on a baking tray for 10 minutes at a higher temp then a further 45 at a lower temp. Voila! A soft but crisp meringue ready to be topped with thick dollops of cream and your choice of seasonal fruits, including strawberries, raspberries, blueberries, or maybe even passionfruit or some mango.

With an overall 4.7 star rating, here’s what the Australia’s Best Recipes community has to say about this meringue:

“Brilliant! I ended up with a firm outside, chewy inside perfect meringue.”

“Easiest pavlova recipe yet. Throw it all in the bowl and turn the mixer on. And only two eggs!”

“Love this recipe, so easy and turned out beautiful. Friends were very impressed.”

“I’ve tried other pavlova recipes, but I keep coming back to this one. It’s so simple. If I want a high, marshmallowy centred pavlova, I simply pile it into a small spring form cake tin lined with baking paper. If I want a nice crisp meringue type, I just pile it onto a baking paper covered scone tray.”

“Have been using this recipe for nearly 50 years. Never had a failure with it. My children all use it.”

If some Aussies have been relying on this recipe for 5 decades, I’ll be able to use it to finally dethrone my brother as the favourite child and win over the family with a wonderful, festive desert.

Originally published as 2 egg pavlova recipe