Mini Hot Toddy Pavlovas (Printable Version)

Whisky-infused meringues topped with spiced pears and whipped cream—an elegant twist on the classic Hot Toddy.

# What You Need:

→ Meringues

01 - 4 large egg whites, room temperature
02 - 1 cup caster sugar
03 - 1 teaspoon cornstarch
04 - ½ teaspoon cream of tartar
05 - 1 teaspoon vanilla extract
06 - ½ teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg

→ Poached Pears

08 - 2 ripe pears, peeled, cored, and diced
09 - ¼ cup whisky such as Scotch or bourbon
10 - ¼ cup water
11 - 3 tablespoons brown sugar
12 - 1 cinnamon stick
13 - 3 whole cloves
14 - 1 strip lemon zest

→ Whipped Cream

15 - ¾ cup heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

18 - Ground cinnamon for garnish, optional
19 - Lemon zest for garnish, optional

# How To Make:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry mixing bowl, whisk egg whites until soft peaks form. Add cream of tartar and whisk to combine.
03 - Gradually add the caster sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.
04 - Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg until fully incorporated.
05 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them apart evenly.
06 - Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and let meringues cool inside with the door slightly ajar.
07 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a gentle simmer.
08 - Add diced pears and cook gently for 10 to 12 minutes, until tender but not mushy. Remove pears with a slotted spoon and allow to cool. Discard spices and zest.
09 - Beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Refrigerate until needed for assembly.
10 - Top each cooled meringue nest with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle with poaching syrup if desired.
11 - Garnish each pavlova with extra ground cinnamon or lemon zest. Serve immediately.

# Expert Tips:

01 -
  • They look stunning on a table but require no fancy skills, just patience and a steady hand.
  • The whisky-poached pears add warmth and depth without tasting boozy or heavy.
  • Each bite is a balance of crisp meringue, soft cream, and spiced fruit that feels like a hug in dessert form.
  • Theyre naturally gluten-free, so everyone at the table can enjoy them without worry.
02 -
  • Any trace of grease or yolk in your bowl will stop the egg whites from whipping properly, so wipe everything down with a little lemon juice or vinegar first.
  • Dont rush the sugar addition, if you dump it in all at once, the meringue will weep and turn grainy.
  • Let the meringues cool completely in the oven with the door ajar, sudden temperature changes can cause them to crack or collapse.
  • The pears should be just tender, not mushy, or theyll turn into compote and lose their shape on top of the pavlovas.
03 -
  • Whisk the egg whites in a metal or glass bowl, plastic can hold onto grease and stop them from reaching full volume.
  • If your meringues crack, dont worry, cover the cracks with extra whipped cream and no one will ever know.
  • Taste the poaching liquid as it simmers and adjust the sweetness or spice to your liking, it should taste like a warm, boozy hug.
  • Use a piping bag with a large star tip to create picture-perfect meringue nests, but a spoon works just as well if youre going for a rustic look.
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