Mini Hot Toddy Pavlovas (Print Version)

Crisp meringues with whisky-spiced pears, whipped cream, and warming spices in elegant individual servings.

# What You’ll Need:

→ Meringues

01 - 4 large egg whites, room temperature
02 - 1 cup caster sugar
03 - 1 teaspoon cornstarch
04 - 1/2 teaspoon cream of tartar
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg

→ Poached Pears

08 - 2 ripe pears, peeled, cored, and diced
09 - 1/4 cup whisky
10 - 1/4 cup water
11 - 3 tablespoons brown sugar
12 - 1 cinnamon stick
13 - 3 whole cloves
14 - 1 strip lemon zest

→ Whipped Cream

15 - 6.76 fluid ounces heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

18 - Extra ground cinnamon, optional
19 - Lemon zest, optional

# How-To:

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 2 inches apart.
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 for 30 minutes.
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 10-12 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 - Sprinkle with extra cinnamon or lemon zest. Serve immediately.

# Expert Advice:

01 -
  • It turns a cozy winter drink into a cloud-light dessert that impresses without fuss.
  • The whisky-poached pears bring warmth and depth that plain meringue never could.
  • You can make the meringues and pears ahead, then assemble in minutes when guests arrive.
  • Theyre gluten-free, naturally elegant, and taste like a hug in dessert form.
02 -
  • If your meringues weep or turn sticky, theres moisture in the air or you didnt bake them long enough, try leaving them in the oven overnight.
  • Adding sugar too fast will leave you with a runny, deflated mess instead of stiff peaks, go slow and trust the process.
  • Dont skip cooling the meringues inside the oven, sudden temperature changes cause cracks every time.
03 -
  • Wipe your bowl and whisk with a bit of white vinegar or lemon juice before whipping egg whites, it cuts any lingering grease.
  • If your meringues brown even at low heat, your oven runs hot, drop the temperature to 110C and bake a bit longer.
  • Let the poached pears cool completely before topping the pavlovas, warm fruit will melt the cream and soften the meringue instantly.
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