Mini Hot Toddy Pavlovas (Printable Version)

Whisky-spiced meringues crowned with whipped cream and tender pears—elegant British-inspired individual desserts.

# What You Need:

→ Meringues

01 - 4 large egg whites, room temperature
02 - 1 cup (220g) 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 (60ml) whisky
10 - ¼ cup (60ml) water
11 - 3 tablespoons (40g) brown sugar
12 - 1 cinnamon stick
13 - 3 whole cloves
14 - 1 strip lemon zest

→ Whipped Cream

15 - ¾ cup (200ml) heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

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

# How To Make It:

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 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 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 simmer over medium heat.
08 - Add diced pears and cook gently for 10 to 12 minutes until tender but not mushy. Remove pears with a slotted spoon and let cool. Discard spices and zest.
09 - Beat chilled heavy cream with 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 - Dust lightly with ground cinnamon or garnish with lemon zest. Serve immediately.

# Expert Advice:

01 -
  • It turns a beloved cold weather drink into a show stopping dessert that tastes like a hug in pavlova form.
  • The meringues are naturally gluten free and surprisingly forgiving once you get the hang of folding in the spices.
  • Whisky poached pears add a grown up twist that balances the sweetness beautifully.
  • Theyre individual sized, which means no awkward slicing and everyone gets their own perfect nest of cream and fruit.
02 -
  • Any trace of grease or yolk in your bowl will stop the egg whites from whipping properly, so wipe everything down with a bit of vinegar or lemon juice first.
  • Don't rush the sugar, adding it too quickly can make the meringue grainy and it won't hold its peaks as well.
  • Let the meringues cool completely in the oven with the door ajar, sudden temperature changes cause cracks and weeping.
  • Poach the pears gently, a rolling boil will turn them to mush and you want them to hold their shape on top of the cream.
03 -
  • Aging egg whites overnight in the fridge uncovered helps them whip higher and creates a more stable meringue.
  • If your meringues crack a little, don't worry, the whipped cream hides all sins and a cracked pavlova still tastes perfect.
  • Use a piping bag with a large star tip to make the nests look more elegant, but a spoon works just as well if you're keeping it casual.
  • Taste the poaching liquid before adding the pears and adjust the sweetness, some whisky is sweeter than others.
Go Back