Mini Hot Toddy Pavlovas (Printer-Friendly)

Whisky-spiced meringues topped with poached pears and whipped cream—an elegant British-inspired 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 (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 - Extra 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 approximately 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 chilled heavy cream with icing sugar and vanilla extract until soft peaks form. Keep refrigerated 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 ground cinnamon or lemon zest as desired. Serve immediately.

# Expert Tips:

01 -
  • They taste like a cozy evening by the fire, but with all the elegance of a dinner party dessert.
  • The meringues are naturally gluten-free and surprisingly forgiving once you get the hang of them.
  • You can make the components ahead and assemble them when guests arrive, which has saved me more than once.
  • The whisky-poached pears are dangerously good on their own, even spooned over ice cream the next day.
02 -
  • Even the tiniest bit of egg yolk or grease in your bowl will prevent the whites from whipping up, so wipe everything down with a bit of lemon juice or vinegar first.
  • Don't open the oven door while the meringues are baking, because 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 they'll turn to mush.
  • You can make the meringues a day or two ahead and store them in an airtight container at room temperature, but don't assemble them until just before serving or they'll go soggy.
03 -
  • Wipe your mixing bowl and whisk with a cut lemon before you start to guarantee no grease interferes with your meringue.
  • Use a piping bag fitted with a large star tip to create elegant swirls, or just spoon them rustic-style if you prefer a more homemade look.
  • If your meringues crack a little, don't worry, the whipped cream and pears will cover any imperfections and no one will ever know.
  • Taste the poaching liquid before adding the pears and adjust the sweetness or spice to your liking, because every whisky is different.
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