Mini Hot Toddy Pavlovas (Printer version)

Whisky-infused meringues topped with spiced poached pears and luscious whipped cream for an elegant dessert.

# What You'll 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
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 - 6.8 fluid ounces heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

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

# Directions:

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 caster sugar one tablespoon at a time, whisking continuously until stiff, glossy peaks form.
04 - Gently fold in cornstarch, vanilla extract, ground cinnamon, and ground nutmeg until just combined.
05 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them apart.
06 - Bake for 1 hour 15 minutes 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 cool. Discard spices and zest.
09 - Beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Chill until ready to assemble.
10 - Top each 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 Advice:

01 -
  • It transforms a warming cocktail into a stunning, gluten-free dessert that feels fancy but is surprisingly forgiving.
  • The meringues can be made ahead and stored, so assembly takes only minutes when guests arrive.
  • Each bite delivers layers of texture: crisp shell, soft center, silky cream, and tender spiced fruit.
  • The whisky and spices bring depth without overwhelming sweetness, making it perfect for adults who love dessert with character.
02 -
  • Any moisture or fat in your bowl will prevent the egg whites from whipping properly, so wipe everything down with a bit of lemon juice or vinegar first.
  • Don't skip the cooling step inside the oven; pulling meringues out into cold air too quickly causes them to crack and weep.
  • If your poaching liquid reduces too much, add a splash of water to prevent the pears from scorching.
  • Meringues hate humidity, so store them in an airtight container and assemble just before serving to keep them crisp.
03 -
  • Add the sugar slowly and whisk until each addition fully dissolves; rub a bit of meringue between your fingers, and if it feels grainy, keep whisking.
  • Use a piping bag with a large star tip to create elegant swirls, or simply spoon them rustic-style for a more homey look.
  • If your meringues crack, don't stress; the whipped cream and pears will cover any imperfections, and the cracks add character.
  • Taste your poaching liquid before adding the pears; if it's too sweet, add a squeeze of lemon, and if it's too boozy, simmer it a bit longer to mellow the alcohol.
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