Mini Hot Toddy Pavlovas

Winter evenings in my kitchen always smell like something's brewing—tea, mulled wine, or the occasional hot toddy when someone's caught a chill. One particularly cold January, I had leftover egg whites from making custard and a bottle of whisky that had been sitting in the cupboard since Christmas. I thought, why not turn the flavors of a hot toddy into something you can actually eat with a spoon? The result was these little cloud-like pavlovas, spiced and boozy, topped with cream so soft it practically melts on contact. They've become my go-to when I want dessert to feel like a warm hug without the heaviness.

I first served these at a small dinner party where half the guests were skeptical about dessert with whisky in it. By the end of the night, everyone had gone back for seconds, and one friend even asked if I'd make them for her birthday. There's something about the combination of airy meringue, boozy pears, and pillowy cream that just works. It's elegant enough for a dinner party but playful enough that no one takes it too seriously. That balance is exactly what I love about cooking—when something feels both special and easygoing at the same time.

Ingredients

• Egg whites: Room temperature egg whites whip up faster and hold more air, so leave them out for about 30 minutes before you start.
• Caster sugar: Its fine texture dissolves quickly into the meringue, giving you that glossy, stable finish without any grittiness.
• Cornstarch: This little addition keeps the inside of the meringue soft and chewy, which is the whole point of a pavlova.
• Cream of tartar: It stabilizes the egg whites and helps them hold their shape, especially if your bowl isn't perfectly grease-free.
• Cinnamon and nutmeg: These warm spices echo the hot toddy vibe and make the meringues smell like a winter market.
• Pears: Choose ripe but firm pears so they hold their shape when poached and don't turn to mush.
• Whisky: Use something you'd actually drink—Scotch adds smokiness, bourbon brings sweetness, and either works beautifully here.
• Brown sugar: It adds a molasses-like depth to the poaching liquid that white sugar just can't match.
• Whole spices: Cinnamon sticks, cloves, and lemon zest infuse the pears with flavor without overpowering them.
• Heavy cream: Make sure it's well chilled, or it won't whip properly and you'll end up with a runny topping.

Instructions

Prep your oven and tray:

Preheat to 120°C (250°F) and line a baking sheet with parchment paper. Low and slow is the secret to crisp, dry meringues that don't crack or weep.

Whip the egg whites:

In a spotlessly clean bowl, whisk egg whites until soft peaks form, then add cream of tartar. Any grease or yolk will ruin the foam, so wipe the bowl with a little vinegar if you're unsure.

Add the sugar gradually:

Add caster sugar one tablespoon at a time, whisking constantly until stiff, glossy peaks form. This can take 8 to 10 minutes, but don't rush it or the meringue will be grainy.

Fold in the flavoring:

Gently fold in cornstarch, vanilla, cinnamon, and nutmeg using a spatula. Be gentle so you don't deflate all that air you just worked so hard to incorporate.

Shape the pavlovas:

Spoon or pipe 8 small nests onto the baking sheet, spacing them a few inches apart. Use the back of a spoon to create a little well in the center for the toppings later.

Bake low and slow:

Bake for 1 hour 15 minutes until the meringues are crisp and lift easily off the parchment. Turn off the oven and leave the door ajar so they cool gradually without cracking.

Poach the pears:

In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest, then bring to a gentle simmer. Add the diced pears and cook for 10 to 12 minutes until tender but still holding their shape.

Strain and cool:

Remove the pears with a slotted spoon and let them cool in a bowl. Discard the whole spices and zest, but keep a little poaching syrup if you want to drizzle it over the finished pavlovas.

Whip the cream:

Beat the chilled heavy cream, icing sugar, and vanilla until soft peaks form. Don't overbeat or you'll end up with butter instead of cream.

Assemble and serve:

Top each cooled meringue with a generous dollop of whipped cream and a spoonful of spiced pears. Finish with a light dusting of cinnamon or a curl of lemon zest if you're feeling fancy.

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There was one evening when I made these for a friend who'd just gotten over a nasty cold. She laughed when I told her they were inspired by hot toddies, then took a bite and went completely quiet. After a moment, she said it tasted like being tucked into bed with a good book and a warm blanket. That's exactly the feeling I hope these pavlovas give—comfort, warmth, and a little bit of indulgence all at once. Food that makes people feel cared for is the best kind of food there is.

Making Ahead and Storage

Meringues are incredibly forgiving when it comes to timing. You can bake them up to two days ahead and store them in an airtight container at room temperature, and they'll stay crisp and ready to go. The poached pears also keep well in the fridge for up to three days in their syrup, which actually helps the flavors deepen. Just wait to whip the cream and assemble everything until right before serving, because once the cream hits the meringue, the clock starts ticking and they'll start to soften within an hour or so.

Flavor Variations

If whisky isn't your thing, swap it out for apple juice, pear nectar, or even a spiced chai for a non-alcoholic version that's just as cozy. I've also made these with poached apples instead of pears, and once with quince when I found some at the market—it took longer to cook but the floral, honeyed flavor was absolutely worth it. You could even add a pinch of cardamom or ginger to the meringue itself for an extra layer of warmth. The beauty of this recipe is that it's a template, not a rulebook.

Serving Suggestions

These pavlovas are stunning on their own, but they're even better with a little something on the side. I like to serve them with a small glass of the same whisky I used in the poaching liquid, or a cup of spiced black tea if it's earlier in the evening. They also pair beautifully with a drizzle of salted caramel or a scattering of toasted hazelnuts for crunch. If you're serving them at a dinner party, plate them individually so everyone gets their own little cloud of meringue to dig into.

• Serve alongside a dram of good whisky or a mug of hot spiced cider.
• Add a handful of toasted pecans or walnuts for texture and a nutty richness.
• Drizzle with leftover poaching syrup or a spoonful of honeyed mascarpone for extra decadence.

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There's something deeply satisfying about turning a drink into a dessert, especially one that feels as comforting as a hot toddy on a cold night. These little pavlovas are proof that you don't need a fancy occasion to make something special—you just need a little creativity and a willingness to play around in the kitchen.

Recipe Questions

→ Can I make these pavlovas ahead of time?

Yes, the meringue nests can be baked up to 2 days in advance and stored in an airtight container at room temperature. Assemble with cream and pears just before serving for best texture.

→ What type of whisky works best for this dessert?

Both Scotch and bourbon work beautifully. Scotch provides a smokier flavor while bourbon offers sweeter, vanilla notes. Choose based on your flavor preference.

→ How do I prevent my meringues from cracking?

Allow meringues to cool slowly in the oven with the door ajar. Avoid sudden temperature changes and ensure egg whites are at room temperature before whisking for best stability.

→ Can I substitute the pears with other fruits?

Absolutely. Apples, quinces, or even stone fruits like peaches work well. Adjust poaching time based on the firmness of your chosen fruit.

→ How can I make this alcohol-free?

Replace whisky with apple juice, pear nectar, or apple cider for a family-friendly version. The warming spices will still provide that cozy hot toddy essence.

→ Why are my meringues weeping or sticky?

This usually indicates underbaking or high humidity. Ensure meringues bake for the full time until completely dry and crisp. Store in a dry environment away from moisture.