Mini Hot Toddy Pavlovas (Printable)

Whisky-infused meringues with spiced pears and cream—an elegant twist on the classic Hot Toddy in dessert form.

# What You'll 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, optional
19 - Lemon zest, optional

# How To Make It:

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 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 apart.
06 - Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and let meringues cool inside with the door ajar.
07 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a 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. Chill until needed.
10 - Top each meringue with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle with poaching syrup if desired.
11 - Garnish with extra cinnamon or lemon zest. Serve immediately.

# Expert Tips:

01 -
  • The meringues are naturally gluten-free and look stunning on a dessert table without any fuss.
  • You get all the cozy warmth of a Hot Toddy without needing to curl up with a mug, perfect for dinner parties.
  • The whisky-poached pears add a grown-up twist that feels indulgent but surprisingly light.
  • They hold up beautifully for a few hours, so you can prep ahead and assemble just before serving.
02 -
  • Any fat or yolk in your bowl will stop the egg whites from whipping, so wash everything in hot soapy water and dry thoroughly.
  • Don't open the oven door while the meringues bake, the sudden temperature drop can cause them to collapse or crack.
  • If your poaching syrup tastes too boozy, simmer it a bit longer to cook off some alcohol before drizzling.
  • Assemble these just before serving, meringues go soft quickly once topped with cream and fruit.
03 -
  • Rub a cut lemon over your mixing bowl before whipping egg whites to ensure no grease is lurking.
  • Pipe the meringues for a cleaner look, or use two spoons for a rustic, cloudy effect.
  • Reserve some poaching syrup to drizzle over ice cream or stir into cocktails, it's liquid gold.
  • If a meringue cracks, patch it with whipped cream, no one will ever know.
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