Mini Hot Toddy Pavlovas (Printable)

Whisky-infused meringues topped with spiced pears and whipped cream—an elegant British-inspired dessert.

# 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 - Ground cinnamon for garnish, optional
19 - Lemon zest for garnish, 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 approximately 2 inches apart.
06 - Bake for 1 hour 15 minutes 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 gentle simmer.
08 - Add diced pears and cook gently for 10-12 minutes until tender but not mushy. Remove pears with a slotted spoon and allow to 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 poached pears. Drizzle lightly with poaching syrup if desired.
11 - Dust with additional ground cinnamon or lemon zest before serving.

# Expert Suggestions:

01 -
  • They look impressive but use simple techniques you probably already know.
  • The whisky flavor is warm and sophisticated without being boozy or overwhelming.
  • Meringues can be made a day ahead and assembled just before serving.
  • They're naturally gluten-free, so everyone at the table can enjoy them.
02 -
  • Any trace of grease or yolk in your bowl will prevent the egg whites from whipping, wipe everything down with lemon juice or vinegar first.
  • Don't open the oven door while the meringues bake, the sudden drop in temperature can cause them to collapse or crack.
  • If your meringues weep or bead with sugar syrup, your oven was too hot or you didn't dissolve the sugar completely.
  • Assemble these just before serving, the cream and fruit will soften the meringue if they sit too long.
03 -
  • Reduce the leftover poaching liquid into a thick syrup and drizzle it over ice cream or pancakes later in the week.
  • Use a piping bag with a large star tip to create more dramatic, bakery-style meringue nests.
  • If your meringues crack, don't stress, pile on the cream and fruit and call them rustic, no one will care once they taste them.
  • Add a pinch of ground ginger to the meringue for an extra kick of warmth that plays beautifully with the whisky.
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