Easy 2-egg Pavlova Recipe

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Don't have enough eggs for your usual pav? Find most methods a bit fussy? You can still have your pavlova with this recipe.

Prep Time16

Cook Time1 10

Total Time1 26

Course: Dessert

Cuisine: Australian, New Zealand

Servings: servings

Calories: 186kcal

Author: Libby Hakim

Equipment

stand mixer (ideally, use a whisk attachment)
baking tray (a round pizza tray or bottom of a round springform cake tin works well)

Ingredients

2 egg whites (60-70 gram eggs)
1 ½ cups caster sugar (1 ½ cups = 320 grams)
½ teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon cornflour
4 tablespoons boiling water (4 tablespoons = 80ml)
300 ml thickened cream, whipped until thick (to decorate)
sliced fruit (to decorate)

Instructions

Pre-heat oven to 160 degrees celsius (320 degrees fahrenheit).
Line baking tray with baking paper.
Add all ingredients to the bowl of a stand mixer.
Beat on medium speed for 1 minute. Increase speed to high (I use 8 on my KitchenAid stand mixer) and beat for another 4 minutes or until mixture is thick and stiff.
Scrape the mixture out of bowl and onto the prepared tray. Shape into a circle about 20cm in diameter using a spatula. Using the spatula, flatten out the top of the pavlova and then brush up the sides of the pavlova on a slight inwards lean (say 20 degrees). This will create a slightly domed effect and slightly concave top.
Place pavlova in oven and cook for 5 minutes before turning oven down to 140 degrees celsius / 280 degrees fahrenheit (fan-forced) and cooking for another 60 minutes.
Turn oven off after cooking time elapses but DO NOT open the oven door. Leave the pavlova to cool in the oven for at least 8 hours, preferably overnight.
Once completely cool, remove from the oven.
Decorate with thickened cream and sliced fruit before serving.

Notes

Storing: Make your pavlova the day before and then store it in the oven to completely cool (and an airtight container once cooled.) Ideally, decorate it no more than 4 hours before serving. Store decorated pavlova in the fridge and enjoy leftovers the next day.

Freezing: Not suitable.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

- EGGS: separate whites from yolks while eggs are still cold (it's easier to ensure no yolk is in the whites) but leave whites out to come to room temperature before beating.
- REDUCING OVEN TEMP: There is a temperature drop during the cooking process, so make sure to set an alarm.
- BANANA: If adding sliced banana (it's a bit old-fashioned but my nan always added it and I still love it), squeeze a little lemon juice over to stop it going brown.

Nutrition