Mini Hot Toddy Pavlovas (Print Version)

Spiced meringues with whisky-poached pears and whipped cream—elegant British-inspired individual desserts.

# Ingredient List:

→ 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 as needed
19 - Lemon zest as needed

# Recipe Steps:

01 - Preheat oven to 250°F and 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 until stiff, glossy peaks form.
04 - Gently fold cornstarch, vanilla extract, cinnamon, and nutmeg into the meringue mixture.
05 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them evenly apart.
06 - Bake for 1 hour 15 minutes until crisp and dry. Turn off oven and allow meringues to cool inside with door slightly ajar.
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 10-12 minutes until tender but still holding shape. 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 generous dollop of whipped cream and spoonfuls of spiced pears. Drizzle lightly with poaching syrup if desired.
11 - Finish with a sprinkle of ground cinnamon or lemon zest. Serve immediately for best texture.

# Expert Suggestions:

01 -
  • The meringues are infused with cinnamon and nutmeg, so every bite tastes like a hug from the inside out.
  • Whisky poached pears add a grown up twist without being too boozy or heavy.
  • They look impressive but are surprisingly forgiving, even if your meringue nests crack a little.
  • You can make the components ahead and assemble them right before serving.
02 -
  • Make sure your mixing bowl is completely free of grease or water, or your egg whites won't whip up properly.
  • Add the sugar slowly, one tablespoon at a time, or the meringue will be grainy instead of glossy.
  • Don't open the oven door while the meringues are baking or they might collapse or crack.
  • Let the pears cool before topping the pavlovas, or the heat will melt the cream and make everything soggy.
03 -
  • Wipe your mixing bowl with a little lemon juice or vinegar before whipping the egg whites to ensure there's no grease left behind.
  • If your meringues crack a little, don't worry, the whipped cream and pears will cover it up and no one will notice.
  • Taste the poaching syrup after the pears are done and reduce it on the stove for a minute or two if you want a thicker, more intense drizzle.
  • Use a piping bag with a star tip to make the meringue nests look extra fancy, but a spoon works perfectly fine too.
Go Back