Mini Hot Toddy Pavlovas (Printable)

Whisky-infused meringues with spiced pears and cream—a playful twist on the classic Hot Toddy in dessert form.

# What You 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, optional
19 - Lemon zest, optional

# 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 the 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 combined.
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, 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 simmer over medium heat.
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 heavy cream, icing sugar, and vanilla extract until soft peaks form. Refrigerate 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 - Garnish with extra cinnamon or lemon zest. Serve immediately.

# Expert Advice:

01 -
  • It transforms the warm comfort of a classic cocktail into a crisp, elegant dessert thats as beautiful as it is delicious.
  • The meringues stay light and airy while the spiced pears add just enough whisky warmth to make each bite feel like a hug.
  • Theyre surprisingly simple to make and can be prepped ahead, so you can breeze through hosting without stress.
  • The combination of textures, crisp shell, pillowy cream, and tender fruit, keeps every forkful interesting.
02 -
  • Any fat or moisture in your mixing bowl will prevent the egg whites from whipping, so make sure everything is completely clean and dry before you start.
  • Dont rush adding the sugar, if you dump it in all at once the meringue wont develop that glossy, stable texture.
  • Let the meringues cool inside the oven with the door ajar, a sudden temperature change can cause them to crack or collapse.
  • Poach the pears gently, if the liquid boils too hard theyll turn mushy and lose their shape.
03 -
  • Separate your eggs when theyre cold, then let the whites come to room temperature, theyll whip up higher and faster.
  • If your meringues crack a little, dont worry, the whipped cream and fruit will cover any imperfections beautifully.
  • Taste the poaching liquid before adding the pears, if its too boozy for your liking, let it simmer a bit longer to cook off some of the alcohol.
  • Use a piping bag with a large round tip to make perfectly shaped nests, but a spoon works just as well if you dont have one.
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