Mini Hot Toddy Pavlovas

The smell of cinnamon and whisky hit me before I even opened the oven door. I was testing desserts for a winter party and wanted something that felt cozy without being heavy. When I pulled those meringues out, golden at the edges and cloud-light in the center, I knew I had stumbled onto something special. The idea came after sipping a hot toddy by the fire, wondering if I could turn that same warming comfort into something you could eat with a spoon.

I made these for a small dinner last December, and my friend Kate, who never touches meringue, went back for seconds. She said it tasted like winter in the best way, like something you would want to curl up with after a long walk in the cold. That night, we ended up sitting around the table longer than planned, scraping the last bits of cream and pear from our plates and laughing about how pavlova should always taste like a good drink.

Ingredients

• Egg whites: Room temperature whites whip up faster and hold more air, so pull them out of the fridge at least 30 minutes before you start.
• Caster sugar: The fine grains dissolve quickly into the meringue, giving you that glossy, stable structure without any grittiness.
• Cornstarch: This is the secret to a crisp shell with a soft, marshmallowy center, it stabilizes the meringue and keeps it from weeping.
• Cream of tartar: A tiny bit helps the egg whites hold their volume and prevents them from deflating as you fold in the other ingredients.
• Cinnamon and nutmeg: These spices echo the warmth of a hot toddy and make the meringues smell incredible as they bake.
• Pears: Choose ripe but firm pears so they hold their shape during poaching, Bosc or Anjou work beautifully.
• Whisky: Use a whisky you would actually drink, its flavor comes through in the poached fruit, so quality matters.
• Brown sugar: Adds a deep, molasses sweetness to the poaching liquid that complements the whisky perfectly.
• Cinnamon stick and cloves: Whole spices infuse the syrup with warmth without overpowering the delicate pear flavor.
• Heavy cream: Cold cream whips up faster and holds its shape better, so keep it in the fridge until youre ready to use it.
• Icing sugar: Just a touch sweetens the cream without weighing it down or making it gritty.

Instructions

Prep your oven and pan:

Line a baking sheet with parchment and preheat your oven low and slow. A cool oven dries the meringues out rather than baking them, which is the secret to that crisp shell.

Whip the egg whites:

Beat the whites in a spotlessly clean bowl until soft peaks form, then add the cream of tartar. Any trace of grease or yolk will stop them from whipping properly, so wipe the bowl with a bit of lemon juice or vinegar if youre not sure its clean.

Add the sugar gradually:

Sprinkle in the caster sugar one tablespoon at a time, whisking constantly until the meringue is thick, glossy, and holds stiff peaks. This step takes patience, but its where the magic happens.

Fold in the flavor:

Gently fold in the cornstarch, vanilla, cinnamon, and nutmeg using a spatula, not a whisk. You want to keep as much air in the meringue as possible while evenly distributing the spices.

Shape the nests:

Spoon or pipe 8 small mounds onto the parchment, using the back of a spoon to create a shallow well in the center of each. These little nests will cradle the cream and fruit later.

Bake low and slow:

Bake for 1 hour and 15 minutes, until the meringues lift easily off the parchment and sound hollow when tapped. Turn off the oven and leave the door slightly open so they cool gradually, this prevents cracking.

Poach the pears:

While the meringues bake, simmer whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest in a small saucepan. Add the diced pears and cook gently for 10 to 12 minutes, until tender but still holding their shape, then scoop them out and let them cool.

Whip the cream:

Beat cold heavy cream with icing sugar and vanilla until soft peaks form. Dont overbeat or it will turn grainy, you want it to be billowy and spoonable.

Assemble the pavlovas:

Once the meringues are cool, top each one with a generous dollop of whipped cream and a spoonful of the spiced pears. Drizzle a little of the poaching syrup over the top if you want extra flavor and shine.

Garnish and serve:

Finish with a light dusting of cinnamon or a twist of fresh lemon zest. Serve immediately while the meringue is still crisp.

Save

I remember serving these at a holiday potluck where everyone brought something traditional, and these little pavlovas stood out like a quiet surprise. People kept asking what they were, and when I explained the hot toddy inspiration, their faces lit up. One guest told me it tasted like the kind of dessert you would want after a long, snowy evening, and I think thats exactly what I was going for.

Making It Your Own

If whisky isnt your thing, you can swap it out for apple juice or pear nectar and still get a beautifully spiced poaching liquid. Ive also used Calvados when I wanted a more apple forward flavor, and it worked beautifully. You can even try swapping the pears for diced apples or quince if youre feeling adventurous, just adjust the cooking time depending on how firm the fruit is.

Serving and Storing

These pavlovas are best assembled just before serving so the meringues stay crisp. You can bake the meringue nests a day ahead and store them in an airtight container at room temperature. The poached pears and whipped cream can be made a few hours in advance and kept in the fridge, then just bring everything together when youre ready to serve.

Final Touches

I love finishing these with a light sprinkle of cinnamon or a few curls of lemon zest, it adds a fresh pop of color and flavor. If you want to go a little fancier, drizzle a bit of the warm poaching syrup over the top right before serving. The syrup soaks into the cream just a little and makes every bite taste richer and more complex.

• A small pinch of flaky sea salt on top of the cream adds a surprising contrast that makes the sweetness sing.
• If youre serving these at a party, set up a little assembly station so guests can build their own, its fun and takes the pressure off you.
• Pair them with a glass of whisky, spiced tea, or even a hot toddy if you want to go full circle.

Save

These mini pavlovas have become one of my favorite ways to end a cozy dinner, theyre elegant without being fussy and always spark conversation. I hope they bring a little warmth and sweetness to your table too.

Recipe FAQs

→ Can I make the meringues ahead of time?

Yes, meringues can be baked up to 3 days in advance. Store them in an airtight container at room temperature to maintain their crispness. Add the cream and pears just before serving.

→ What type of whisky works best for this dessert?

A smooth Scotch or bourbon works beautifully. Choose a whisky you enjoy drinking, as its flavor will shine through in the poached pears. Avoid overly peaty varieties unless you prefer that bold taste.

→ How do I prevent my meringues from cracking?

Gradually add sugar while whisking to achieve stiff, glossy peaks. Bake at low temperature and let meringues cool completely in the oven with the door slightly open to prevent sudden temperature changes.

→ Can I substitute the pears with other fruit?

Absolutely. Apples, quinces, or even figs work wonderfully. Adjust poaching time based on the fruit's firmness—apples may need 8-10 minutes, while quinces require longer cooking.

→ How do I make this non-alcoholic?

Replace whisky with apple juice, pear nectar, or strong black tea for a similar warming flavor profile. Add a splash of vanilla extract to enhance the depth of flavor.

→ Why do my meringues weep or become sticky?

Humidity is the main culprit. Ensure egg whites are completely free of yolk, use fresh eggs at room temperature, and avoid making meringues on rainy days. Store in an airtight container immediately after cooling.