Mini Hot Toddy Pavlovas (Print)

Whisky-infused meringues topped with spiced pears and whipped cream—a sophisticated British-inspired treat.

# Components:

→ Meringues

01 - 4 large egg whites, room temperature
02 - 1 cup (220g) 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 (60ml) whisky such as Scotch or bourbon
10 - ¼ cup (60ml) water
11 - 3 tablespoons (40g) brown sugar
12 - 1 cinnamon stick
13 - 3 whole cloves
14 - 1 strip lemon zest

→ Whipped Cream

15 - ¾ cup (200ml) heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

18 - Ground cinnamon, optional
19 - Lemon zest, optional

# Directions:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper. In a clean, dry mixing bowl, whisk egg whites until soft peaks form, then add cream of tartar and whisk to combine.
02 - Gradually add caster sugar one tablespoon at a time, whisking continuously until stiff, glossy peaks form. Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg using a spatula.
03 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them approximately 2 inches apart.
04 - Bake for 1 hour 15 minutes until crisp and completely dry. Turn off oven and allow meringues to cool inside with the door slightly ajar for 30 minutes.
05 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a gentle simmer over medium heat.
06 - Add diced pears to the simmering liquid and cook gently for 10 to 12 minutes until tender but still holding their shape. Remove pears using a slotted spoon and transfer to a cool plate. Discard spices and zest, reserving poaching syrup.
07 - In a chilled bowl, beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Refrigerate until assembly.
08 - Top each cooled meringue nest with a dollop of whipped cream and spoon the poached pears over the cream. Drizzle lightly with reserved poaching syrup if desired.
09 - Garnish each pavlova with a pinch of ground cinnamon or fresh lemon zest. Serve immediately.

# Chef Secrets:

01 -
  • Cozy Flavor Profile: The infusion of whisky and warming spices like cloves and cinnamon creates a deeply comforting taste.
  • Individual Servings: These mini nests are perfectly portioned for guests and look beautiful on a serving platter.
  • Texture Contrast: The crunch of the meringue against the silky cream and tender fruit is simply irresistible.
02 -
  • Room Temperature: Use room temperature egg whites for better aeration and volume during whisking.
  • Chilled Cream: Ensure your heavy cream is very cold before whipping to achieve the best texture and stability.
  • Gentle Folding: When adding the cornstarch and spices, fold gently to avoid deflating the air you have worked into the egg whites.
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