Mini Hot Toddy Pavlovas (Printable)

Whisky-spiced meringues topped with cream and poached pears—cocktail-inspired elegance in dessert form.

# Ingredient List:

→ 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
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 Prepare:

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 approximately 2 inches apart.
06 - Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and allow meringues to cool inside with the door slightly ajar for 30 minutes.
07 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a simmer over medium heat.
08 - Add diced pears and cook gently for 10-12 minutes, until tender but not mushy. Remove pears with a slotted spoon and let cool. Discard spices and zest.
09 - Beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Refrigerate until assembly.
10 - Top each cooled meringue nest with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle lightly with poaching syrup if desired.
11 - Finish with a dusting of ground cinnamon or lemon zest. Serve immediately.

# Expert Suggestions:

01 -
  • Its a stunning dessert that tastes as impressive as it looks, perfect for guests who appreciate a little drama on the plate.
  • The warmth of whisky and spices makes it feel like a hug in pavlova form, especially on cold evenings.
  • Meringues are naturally gluten-free and surprisingly forgiving once you get the hang of them.
  • You can prep the meringues and pears ahead, then assemble in minutes when company arrives.
02 -
  • Any fat or yolk in your bowl will prevent the egg whites from whipping, so wipe everything down with a bit of lemon juice or vinegar first.
  • Dont open the oven door while the meringues bake, the sudden temperature change can cause them to crack or collapse.
  • If your pears are very ripe, reduce the poaching time to 8 minutes or theyll turn to mush.
  • Meringues can be baked a day or two ahead and stored in an airtight container at room temperature.
03 -
  • Separate your eggs when theyre cold, then let the whites come to room temperature for the best volume.
  • A tiny pinch of salt in the egg whites enhances the sweetness and helps stabilize the foam.
  • If you want to pipe perfect nests, use a large star tip and work quickly before the meringue starts to deflate.
  • Taste the poaching syrup as the pears cook, if its too strong, add a splash more water to mellow it out.
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