An easy two egg pavlova that you can whip up in no time.  No fuss and one bowl to prepare.


Last month I began my super easy recipe sharing with lemon/orange drizzle muffins. I'd been wanting to bake some for a while and when I mentioned it here on the blog, others asked me to share my recipe. I'm a very basic "chef" so it was safe to give my friend's recipe away - guaranteed no-fail - because if I can make it, then anyone can! 

Today I have my favourite super easy Christmas dessert to pass on to anyone who's interested in trying their hand at a classic Aussie favourite.

By the way, I never photograph my food - I'm just not one of those Instagram-it-before-you-eat-it kind of gals, so I'll share a picture of what it looks like, but never the actual step by step process - because we all know what gooey stuff in a bowl looks like (this one starts off runny but thickens quickly).


Pavlova is my go-to Christmas dessert - all the ingredients get thrown into one bowl, mixed and then plopped on a tray to cook (although I prefer to dollop the mix into little piles to make smaller individual serves, rather than one big one). I've been using this Woman's Weekly cookbook recipe (or doubling it) for decades and it's always a hit with the family.

  • 2 egg whites
  • 1½  cups caster sugar
  • ½ tsp vanilla essence
  • 1 tsp cornflour
  • 1 tsp white vinegar
  • 4 tbsp boiling water


Place all ingredients in a bowl and mix on high speed for 15 minutes.

Prepare an oven tray (I use a dusting of cornflour) or you can use baking paper.

Spread mixture onto the prepared tray in a 20cm diameter circle (or place in dollops).

Bake at 180C for 10 minutes.

Reduce heat to 100C, then bake for a further 45 minutes (30mins if making small ones).

Open oven door a little and allow to cool in the oven.

Top or fill with cream and fruit such as strawberries or passionfruit.

An easy two egg pavlova that you can whip up in no time.  No fuss and one bowl to prepare.


An easy two egg pavlova that you can whip up in no time.  No fuss and one bowl to prepare.

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  1. Hi Leanne, Your blog post arrived just as I am sitting at my computer getting excited for a fun, Zoom meeting. Interesting how you are sharing a Pavlova recipe here. The friends that took us out for dinner last month love to share a story about how Pavlova was served at our first get together. That was 40 years ago. Still a favourite with many memories. Your recipe looks wonderful. I extra like how you make individual small ones versus the larger pavlova. A much better idea to service individual portions. xx

    1. Hi Erica - how lovely that you associate an Aussie favourite with such a special life event. I always make mine as mini serves these days - one large pavlova looks great until you start cutting it or when you try to transport it to an event - vibration in a car can do it a great disservice! See you soon xxx

  2. What a great simple recipe Leanne! As noted in my recent post 'I have never' I listed I have never been known as a good cook, so your easy peasy recipes suit me just fine. I'll add this one to my Christmas/summer list - many thanks :)

    1. Hi Deb - I'm not known for my corden bleu skills, and my gardening failures are the stuff of legend in our family. If my family can like this so much that I have to make it every Christmas, then I know I'm onto a good thing - hope you give it a try. xx

  3. Hi, Leanne -- I look forward to trying this. I also look forward to following this SEROTM series! Definitely my cup of tea! :D

    1. Hi Donna - I figured one super easy recipe a month til the end of the year will probably be the end of it - but who knows? Maybe I'll be giving Jo a run for her money! ;D

  4. MMmmmm. What a pretty pastry. Had to look up cornflour (corn starch here) and caster sugar (which I don't remember ever seeing in the stores here). Didn't even know what a pavlova was!! Gosh, should I admit that publicly?? But was able to identify it as being something similar to meringue. Now just wish I could taste it!!

    1. Hi Leslie - yes it's a lot like meringue - only better. You could substitute normal sugar for caster sugar (caster sugar is just finer sugar granules so it dissolves more easily when you beat it).


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