Mini Hot Toddy Pavlovas

The smell of whisky and cinnamon hit me before I even turned the oven on. I was testing a dessert idea that felt a little reckless—meringue nests spiked with warming spices, meant to taste like a Hot Toddy without the mug. My kitchen smelled like a winter pub, and I couldn't stop laughing at how odd it seemed. But the moment I topped those crisp little clouds with boozy pears and cream, I knew I'd stumbled onto something special.

I made these for a dinner party where half the guests were skeptical and the other half were intrigued. One friend said it tasted like Christmas in pavlova form, and someone else scraped their plate clean before asking if there were seconds. The whisky-soaked pears were the real star, their syrup pooling into the cream like liquid gold. By the end of the night, even the doubters were taking photos.

Ingredients

• Egg whites: Room temperature whites whip up faster and hold more air, giving you those glossy stiff peaks that make meringues crisp outside and soft inside.
• Caster sugar: Its fine texture dissolves quickly into the whites, which is essential for a smooth, stable meringue that doesn't weep.
• Cornstarch: This little addition helps the meringue stay tender in the center while crisping up beautifully on the outside.
• Cream of tartar: It stabilizes the egg whites and helps them hold their shape during baking, preventing collapse.
• Ground cinnamon and nutmeg: These spices echo the warmth of a Hot Toddy and perfume the meringue with cozy, aromatic notes.
• Pears: Choose ripe but firm pears so they hold their shape when poached and don't turn to mush in the whisky syrup.
• Whisky: Scotch or bourbon both work beautifully, lending smoky or sweet depth depending on your preference.
• Brown sugar: It adds molasses richness to the poaching liquid and balances the sharpness of the whisky.
• Cinnamon stick, cloves, and lemon zest: These aromatics infuse the pears with layered warmth and a hint of citrus brightness.
• Heavy cream: Cold cream whips up fast and fluffy, creating the perfect creamy cushion for your spiced pears.

Instructions

Prep your oven and pan:

Preheat to 120°C and line a baking sheet with parchment. This low temperature is key for drying out the meringue without browning it.

Whisk the egg whites:

In a spotless bowl, whisk until soft peaks form, then add cream of tartar. Any grease or yolk will ruin the volume, so be meticulous.

Add the sugar slowly:

One tablespoon at a time, whisking constantly until the mixture is stiff, glossy, and holds sharp peaks. Patience here makes all the difference.

Fold in the dry ingredients:

Gently fold in cornstarch, vanilla, cinnamon, and nutmeg with a spatula. Be light-handed to keep the air you just whipped in.

Shape the meringues:

Spoon or pipe 8 small nests onto the parchment, leaving space between them. Use the back of a spoon to create a slight well in the center of each.

Bake low and slow:

Bake for 1 hour 15 minutes until crisp and dry to the touch. Turn off the oven and leave them inside with the door slightly open to cool completely.

Poach the pears:

While meringues bake, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest in a saucepan and bring to a simmer. Add diced pears and cook gently for 10-12 minutes until tender but intact.

Strain and cool:

Remove pears with a slotted spoon and let them cool. Discard the whole spices and zest, but save a bit of syrup for drizzling.

Whip the cream:

Beat cold heavy cream with icing sugar and vanilla until soft peaks form. Chill until you're ready to assemble.

Assemble the pavlovas:

Top each cooled meringue nest with a generous dollop of whipped cream, then spoon on the spiced pears. Drizzle with a little poaching syrup if you like it extra boozy.

Garnish and serve:

Finish with a light dusting of cinnamon or a twist of lemon zest. Serve immediately for the best contrast between crisp meringue and creamy topping.

Save

There's something magical about watching people crack into a pavlova and discover the soft, marshmallowy center beneath the crisp shell. The whisky-soaked pears add a grown-up twist that makes these feel celebratory, not just sweet. I've served them at holiday dinners and casual winter gatherings, and they always spark conversation.

How to Store and Serve

Store unfilled meringues in an airtight container at room temperature for up to three days. Keep the whipped cream and poached pears refrigerated separately, then assemble just before serving to keep the meringues crisp. If you assemble them too early, the cream and fruit will soften the shells and you'll lose that satisfying crunch.

Flavor Variations to Try

Swap the pears for diced apples or quinces if you want a firmer texture and more tartness. For a non-alcoholic version, replace the whisky with apple juice or pear nectar and add a splash of vanilla. You could also try bourbon instead of Scotch for a sweeter, smokier finish, or fold a pinch of cardamom into the meringue for extra warmth.

Serving Suggestions

These pavlovas are stunning on their own, but they pair beautifully with a glass of whisky, spiced tea, or even a hot toddy to echo the flavors. Serve them on small dessert plates with a drizzle of extra syrup pooling around the base. They're perfect for dinner parties, holiday gatherings, or any time you want to impress without spending hours in the kitchen.

• Dust with extra cinnamon or a twist of lemon zest right before serving for a pop of color and aroma.
• If you have leftover poaching syrup, drizzle it over vanilla ice cream or stir it into black tea.
• Make the meringues a day ahead and store them in a tin so all you have to do is whip cream and assemble.

Save

These little pavlovas have become my go-to when I want something that feels special but doesn't require pastry skills or hours of prep. They taste like warmth, celebration, and just the right amount of indulgence.

Recipe FAQs

→ Can I make the meringues ahead of time?

Yes, meringues can be made up to 3 days ahead and stored in an airtight container at room temperature. Assemble with cream and pears just before serving to maintain crispness.

→ What whisky works best for poaching the pears?

A smooth Scotch or bourbon works beautifully. Choose a whisky you enjoy drinking, as its flavor will shine through in the poached pears. Avoid overly peaty varieties unless you prefer that intensity.

→ How do I know when the meringues are properly baked?

Meringues should be crisp on the outside and easily lift from the parchment paper. They should sound hollow when tapped gently. If they're still sticky, bake for another 10-15 minutes.

→ Can I substitute the pears with other fruits?

Absolutely. Apples, quinces, or even stone fruits like peaches work wonderfully. Adjust cooking time based on the fruit's firmness—softer fruits need less poaching time.

→ How can I make this non-alcoholic?

Replace the whisky with apple juice, pear nectar, or strong black tea for a similar warming effect. The spices will still provide that Hot Toddy character without the alcohol.

→ Why did my meringues crack or weep?

Cracking can occur from too-high oven temperature or sudden temperature changes. Weeping happens when sugar doesn't fully dissolve or humidity is high. Ensure gradual sugar addition and slow cooling in the oven.