Pin Bring a touch of sophisticated warmth to your dessert table with these Mini Hot Toddy Pavlovas. Combining the crisp, airy texture of meringue with the rich, aromatic profile of whisky-poached pears, this British-inspired treat is a delightful way to enjoy the classic flavors of a winter cocktail in an elegant, gluten-free form. Each bite offers a harmonious balance of sweet, spice, and spirit, making it a perfect finale for any cozy gathering.
Pin These pavlovas feature meringues subtly infused with cinnamon and nutmeg, topped with a cloud of vanilla-scented whipped cream. The poached pears are the star of the show, having been simmered with brown sugar and lemon zest to create a luscious topping that feels both modern and timeless.
Ingredients
- Meringues: 4 large egg whites (room temperature), 220 g caster sugar, 1 tsp cornstarch, ½ tsp cream of tartar, 1 tsp vanilla extract, ½ tsp ground cinnamon, ¼ tsp ground nutmeg.
- Poached Pears: 2 ripe pears (peeled, cored, and diced), 60 ml whisky (such as Scotch or bourbon), 60 ml water, 40 g brown sugar, 1 cinnamon stick, 3 whole cloves, 1 strip lemon zest.
- Whipped Cream: 200 ml heavy cream (chilled), 1 tbsp icing sugar, 1 tsp vanilla extract.
- Garnish: Extra ground cinnamon and lemon zest (optional).
Instructions
- Step 1
- Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper.
- Step 2
- In a clean, dry mixing bowl, whisk egg whites until soft peaks form. Add cream of tartar and whisk to combine.
- Step 3
- Gradually add the caster sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.
- Step 4
- Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg.
- Step 5
- Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them apart.
- Step 6
- Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and let meringues cool inside with the door ajar.
- Step 7
- Meanwhile, prepare poached pears: In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a simmer.
- Step 8
- 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.
- Step 9
- For the whipped cream, beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Chill until needed.
- Step 10
- To assemble, top each pavlova with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle with a little poaching syrup if desired.
- Step 11
- Garnish with extra cinnamon or lemon zest.
Zusatztipps für die Zubereitung
Ensure your mixing bowl is completely grease-free before starting the meringues to achieve maximum volume. Adding the caster sugar very gradually is key to a stable, glossy meringue that won't weep, and letting the nests cool slowly in the oven helps prevent cracking.
Varianten und Anpassungen
For a non-alcoholic version, replace the whisky with apple juice or pear nectar. You can also experiment with other seasonal fruits like apples or quinces for the topping if pears are not available.
Serviervorschläge
Serve these mini pavlovas as a festive dessert paired with a glass of the same whisky used for poaching or a cup of warm spiced tea. They are best assembled just before serving to maintain the crunch of the meringue.
Pin With their beautiful presentation and complex, warming flavors, these Mini Hot Toddy Pavlovas are a sophisticated choice for any seasonal celebration. The combination of airy meringue and spirited fruit offers a memorable dessert experience that is sure to impress.
Recipe Q&A
- → 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 crispness. Assemble with cream and pears just before serving.
- → What type of whisky works best?
Both Scotch and bourbon work beautifully. Scotch provides a smokier, more robust flavor, while bourbon offers sweeter, vanilla notes. Choose based on your preference.
- → How do I know when the meringues are done?
Properly baked meringues should be completely dry and lift easily from the parchment paper. They should feel light and crisp, not sticky or soft. The low temperature ensures even drying without browning.
- → Can I use a different fruit instead of pears?
Absolutely. Apples, quinces, or even stone fruits like peaches work well. Adjust cooking time based on the fruit's firmness—apples may need slightly longer than pears.
- → How should I store leftover pavlovas?
Once assembled, pavlovas are best enjoyed immediately as the cream will soften the meringue. If you have components left over, store each separately and assemble fresh portions as needed.
- → Why do my meringues weep or become sticky?
Weeping typically occurs due to humidity or underbaking. Ensure your bowl and beaters are completely grease-free, add sugar gradually, and bake at low temperature until fully dried. Cooling in the oven helps prevent cracking.