Mini Hot Toddy Pavlovas (Printer-friendly)

Crisp meringues with whisky-poached pears, whipped cream, and warming spices in elegant dessert form.

# Required Ingredients:

→ 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 - 6.8 fluid ounces heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

18 - Extra ground cinnamon, optional
19 - Lemon zest, optional

# How-To Steps:

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 constantly until stiff, glossy peaks form.
04 - Gently fold in cornstarch, vanilla extract, ground cinnamon, and ground nutmeg until just combined.
05 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them well 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.
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 to 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 meringue nest with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle with a small amount of poaching syrup if desired.
11 - Finish with extra ground cinnamon or lemon zest. Serve immediately.

# Expert Suggestions:

01 -
  • They look impressive but are surprisingly forgiving, even if your meringues crack or spread a little.
  • The whisky-soaked pears bring warmth and depth without being boozy or overwhelming.
  • You can make both the meringues and the pears a day ahead, which makes hosting feel effortless.
  • Each pavlova is just the right size to feel indulgent without being too much after a big meal.
02 -
  • Any moisture or grease in your bowl will stop the egg whites from whipping properly, so wipe everything down with a bit of lemon juice or vinegar first.
  • Don't open the oven door while the meringues are baking, the sudden temperature change can cause them to collapse or crack.
  • If your pears are very ripe, reduce the poaching time to 8 minutes or they'll turn to mush.
  • Let the meringues cool completely in the oven, rushing this step is the most common reason they crack or weep.
03 -
  • Use older egg whites if you have them, they whip up higher and more stable than fresh ones.
  • If your meringues crack, don't worry, just cover the cracks with extra cream and fruit and call it rustic.
  • Taste the poaching liquid before adding the pears, it should be sweet and spiced but not overpowering.
  • For extra flavor, reduce the leftover poaching syrup until it's thick and drizzle it over the assembled pavlovas.
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