Save The kitchen was warm with oven heat and the faint burn of whisky evaporating in the saucepan when I first decided meringue didn't have to be fussy or precious. I'd been making pavlovas for years, but it wasn't until a winter dinner party that someone asked if I could make dessert taste like their favorite cold-weather drink. That offhand comment stuck with me, and by the next weekend I was folding cinnamon into glossy peaks and simmering pears in Scotch. The result was better than I'd imagined: a dessert that tasted like comfort and ceremony all at once.
I brought these to a holiday potluck once, stacked in a tin and wrapped in linen, and watched as people went quiet after the first bite. Someone said it tasted like winter in the Highlands, which felt generous considering I made them in a cramped city flat. But that's what happens when you get the balance right: whisky, spice, cream, and that crisp-then-chewy meringue that cracks under your spoon. It became the dessert people asked me to bring again, and again.
Ingredients
- Egg whites: They must be at room temperature and whisked in a completely clean, dry bowl or they won't stiffen properly.
- Caster sugar: The fine crystals dissolve quickly into the meringue, giving you that glossy, stable structure you need.
- Cornstarch: This is the secret to a crisp shell with a soft, marshmallowy center that doesn't weep or collapse.
- Cream of tartar: It stabilizes the egg whites and helps them hold their shape during the long, slow bake.
- Cinnamon and nutmeg: Folded gently into the meringue, they add warmth without weighing down the airiness.
- Pears: Choose ripe but firm ones so they hold their shape when poached and don't turn to mush.
- Whisky: Use a Scotch or bourbon you'd actually drink, the flavor comes through clearly and you want it to taste good.
- Brown sugar: It deepens the sweetness of the poaching liquid and echoes the caramel notes in the whisky.
- Cinnamon stick, cloves, and lemon zest: These infuse the syrup with layers of spice and brightness that make the pears sing.
- Heavy cream: Whipped with a touch of icing sugar and vanilla, it's the cool, cloud like contrast to the warm spiced fruit.
Instructions
- Prepare your oven and baking sheet:
- Preheat to 120°C (250°F) and line a baking sheet with parchment paper. A low, slow bake is what gives meringues their signature crisp exterior.
- Whisk the egg whites:
- In a spotless, dry bowl, whisk the egg whites until soft peaks form, then add the cream of tartar. Gradually add the caster sugar one tablespoon at a time, whisking until the mixture is stiff, glossy, and holds its shape when you lift the whisk.
- Fold in the flavorings:
- Gently fold in the cornstarch, vanilla extract, cinnamon, and nutmeg using a spatula. Be light handed so you don't deflate the meringue.
- Shape the pavlovas:
- Spoon or pipe 8 small nests onto the prepared baking sheet, spacing them a few inches apart. Use the back of a spoon to create a shallow well in the center of each one.
- Bake low and slow:
- Bake for 1 hour 15 minutes until the meringues are crisp and dry to the touch. Turn off the oven, crack the door open slightly, and let them cool completely inside to prevent cracking.
- Poach the pears:
- In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest, then bring to a gentle simmer. Add the diced pears and cook for 10 to 12 minutes until tender but not falling apart, then remove with a slotted spoon and let cool.
- Whip the cream:
- Beat the chilled heavy cream with icing sugar and vanilla extract until soft peaks form. Chill until you're ready to assemble.
- Assemble and serve:
- Top each cooled pavlova with a dollop of whipped cream and a generous spoonful of spiced pears. Drizzle with a little poaching syrup if you like, and finish with a pinch of cinnamon or lemon zest.
Save There was a night when I served these after a long, cold walk through the park, and someone said they tasted like the feeling of coming inside and peeling off your coat. That's when I realized this dessert wasn't just clever or pretty, it was the edible version of relief and warmth. It's the kind of thing that makes people linger at the table, scraping their bowls and asking for the recipe.
Making It Your Own
If whisky isn't your thing, swap it for apple juice or pear nectar and you'll still get a lovely spiced syrup that works beautifully. I've also made this with bourbon when that's what I had open, and the vanilla and oak notes were just as good. You could even try rum with a pinch of allspice for a different kind of warmth.
Storing and Timing
The meringues can be baked a day or two ahead and kept in an airtight container at room temperature, just don't refrigerate them or they'll go soft. The poached pears also keep well in the fridge for up to three days, which makes assembly quick and stress free. Whip the cream fresh before serving so it stays light and fluffy.
Serving Suggestions
These pavlovas are at their best when served immediately after assembling, while the meringue is still crisp and the cream is cold. I like to set them out on a wooden board or individual plates, with a small jug of extra poaching syrup on the side for anyone who wants more. They pair beautifully with a dram of the same whisky you used, or a pot of strong black tea.
- Try swapping pears for diced apples or poached quinces for a tart, floral twist.
- A sprinkle of toasted hazelnuts or pecans adds crunch and richness.
- For a festive touch, add a few fresh thyme leaves to the poaching liquid.
Save This is the dessert I make when I want to impress without pretending to be someone I'm not. It's approachable, a little boozy, and always starts a conversation.
Common Questions
- → Can I make the meringues ahead of time?
Yes, meringues can be made up to 2 days in advance. Store them in an airtight container at room temperature to maintain their crispness. Add the toppings just before serving.
- → What whisky works best for poaching the pears?
Scotch or bourbon both work beautifully. Choose a whisky you enjoy drinking, as its flavor will infuse the pears. Avoid overly peaty varieties unless you prefer that distinctive taste.
- → How do I prevent meringues from cracking?
Ensure egg whites are at room temperature and your bowl is completely clean and dry. Add sugar gradually, and let meringues cool slowly in the oven with the door ajar to prevent sudden temperature changes.
- → Can I make these without alcohol?
Absolutely. Replace the whisky with apple juice, pear nectar, or additional water with a splash of vanilla extract. The spices will still provide wonderful warmth and flavor.
- → What pears are best for poaching?
Use firm, ripe pears like Bosc, Anjou, or Conference. They hold their shape well during cooking while absorbing the whisky and spice flavors beautifully.
- → How should I store leftovers?
Store components separately: meringues in an airtight container at room temperature, poached pears refrigerated in their syrup, and whipped cream covered in the fridge. Assemble just before serving to maintain texture.