Mini Hot Toddy Pavlovas (Printable Version)

Whisky-spiced meringues with poached pears and whipped cream—an elegant Hot Toddy dessert twist.

# 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 - ¾ cup heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

18 - Extra ground cinnamon
19 - Lemon zest

# 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, cinnamon, and nutmeg using a spatula with minimal strokes to maintain airiness.
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 until crisp and dry. Turn off oven and allow meringues to 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 to the simmering liquid and cook gently for 10 to 12 minutes until tender but maintaining their shape. Remove pears with a slotted spoon and allow to cool. Discard spices and zest.
09 - Beat chilled heavy cream, icing sugar, and vanilla extract until soft peaks form. Keep refrigerated until assembly.
10 - Top each cooled pavlova with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle lightly with poaching syrup if desired.
11 - Dust with additional ground cinnamon or sprinkle with lemon zest before serving.

# Expert Advice:

01 -
  • It takes the cozy ritual of a hot toddy and turns it into something you can actually serve on a plate with a spoon.
  • The meringues are forgiving, the pears are boozy and tender, and the whole thing feels fancy without the fuss.
  • You can make most of it ahead, then assemble right before guests arrive so you look effortlessly brilliant.
02 -
  • Any trace of grease or yolk in your bowl will stop the egg whites from whipping, so wipe everything down with a little lemon juice or vinegar first.
  • Don't rush the baking, meringues need time and a cool down period or they'll crack and weep moisture.
  • If your pears are very ripe, reduce the poaching time by a few minutes so they stay intact and don't turn mushy.
03 -
  • Always add sugar gradually when whisking egg whites, it dissolves better and creates a more stable meringue.
  • If your meringues crack a little, don't worry, the whipped cream and pears will cover any imperfections beautifully.
  • Taste the poaching syrup before you remove the pears, if it's too sharp, add a little more sugar, if it's too sweet, a squeeze of lemon juice will balance it out.
Return