Mini Hot Toddy Pavlovas (Printable)

Crisp spiced meringues topped with whisky-poached pears and whipped cream—a playful Hot Toddy-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 - 200 milliliters heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

18 - Extra ground cinnamon for dusting
19 - Lemon zest for garnish

# 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 continuously until stiff, glossy peaks form.
04 - Gently fold cornstarch, vanilla extract, cinnamon, and nutmeg into the meringue mixture using a spatula.
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 allow meringues to cool inside with the door ajar for 30 minutes.
07 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a gentle simmer over medium heat.
08 - Add diced pears to the simmering liquid and cook gently for 10-12 minutes until tender but maintaining their shape. Remove pears with a slotted spoon and let cool. Discard spices and zest.
09 - Beat chilled heavy cream, icing sugar, and vanilla extract until soft peaks form. Transfer to refrigerator until assembly.
10 - Top each cooled meringue nest with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle with poaching syrup if desired.
11 - Garnish with dusted ground cinnamon or fresh lemon zest. Serve immediately.

# Expert Advice:

01 -
  • It turns a grown-up drink into something sweet, fragrant, and surprisingly elegant without losing any of the warmth.
  • The meringues are foolproof once you know the trick, and they stay crisp for days if stored right.
  • Every component can be made ahead, so you're never scrambling when guests arrive.
  • The spiced pears taste like a hug in dessert form, especially with that whisky syrup.
02 -
  • Any trace of grease, yolk, or water in your mixing bowl will stop the egg whites from whipping, so wipe everything with a bit of vinegar or lemon juice first.
  • Don't open the oven door while the meringues bake or they'll crack and collapse from the sudden temperature change.
  • If your pears are too soft, they'll turn to mush in the syrup, so choose firm, ripe ones and watch them closely while they simmer.
  • The meringues can be made a day or two ahead and stored in an airtight container; just don't top them until you're ready to serve or they'll go soggy.
03 -
  • Add the sugar slowly and whisk until each addition is fully dissolved; you should feel no grains when you rub the meringue between your fingers.
  • If your meringues crack a little, don't worry; the whipped cream and pears will cover any imperfections, and a few cracks add rustic charm.
  • Use a piping bag with a large star tip to make the meringue nests look bakery-perfect, or just spoon them for a more homemade feel.
  • Taste the poaching syrup before adding the pears and adjust the sweetness or spice to your liking; it's your dessert, after all.
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