Save Imagine the warmth of a classic winter cocktail transformed into a delicate, elegant dessert. These Mini Hot Toddy Pavlovas feature crisp, spiced meringue bases topped with velvety whipped cream and whisky-infused pears, making them a sophisticated and playful take on a British favorite.
Save The secret to these pavlovas lies in the aromatic poaching liquid. By simmering pears with whisky, cinnamon, and cloves, you create a rich compote that cuts through the sweetness of the meringue. It is a dessert that captures the essence of a cozy evening by the fire in every bite.
Ingredients
- Meringues
- 4 large egg whites, room temperature
- 220 g (1 cup) 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 (¼ cup) whisky (such as Scotch or bourbon)
- 60 ml (¼ cup) water
- 40 g (3 tbsp) 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 (optional)
- Lemon zest (optional)
Instructions
- 1
- Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper.
- 2
- In a clean, dry mixing bowl, whisk egg whites until soft peaks form. Add cream of tartar and whisk to combine.
- 3
- Gradually add the caster sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.
- 4
- Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg.
- 5
- Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them apart.
- 6
- Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and let meringues cool inside with the door ajar.
- 7
- Meanwhile, prepare poached pears: In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a simmer.
- 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.
- 9
- For the whipped cream, beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Chill until needed.
- 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.
- 11
- Garnish with extra cinnamon or lemon zest.
Zusatztipps für die Zubereitung
Ensure your mixing bowl is completely free of grease before whisking the egg whites to achieve maximum volume. Using an electric mixer is highly recommended for the stiff peaks required. Cooling the meringues inside the oven with the door ajar helps prevent them from cracking due to sudden temperature changes.
Varianten und Anpassungen
For a non-alcoholic version, simply replace the whisky with apple juice or pear nectar. If pears aren't in season, this recipe works beautifully with diced apples or quinces. You can also adjust the spice levels by adding a pinch of ginger to the meringue for extra warmth.
Serviervorschläge
Pair these pavlovas with a small glass of the same whisky used in the poaching process, or serve them alongside a cup of hot spiced tea. The warming notes of the drink will enhance the cinnamon and nutmeg within the dessert.
Save These Mini Hot Toddy Pavlovas are a true celebration of seasonal flavors and textures. Whether served at a holiday gathering or as a special weekend treat, they offer a sophisticated end to any meal that guests will truly remember.
Recipe FAQ
- → Can I make the meringues ahead of time?
Yes, meringues can be made up to 3 days in advance. Store them in an airtight container at room temperature in a dry place to maintain their crispness.
- → What type of whisky works best?
Scotch or bourbon both work beautifully. Choose a whisky you enjoy drinking, as its flavor will shine through in the poached pears. A smooth, slightly sweet whisky complements the spices perfectly.
- → How do I prevent my meringues from cracking?
Allow meringues to cool completely in the oven with the door slightly open. This gradual cooling prevents sudden temperature changes that cause cracking. Avoid humid days when making meringues.
- → Can I substitute the pears with other fruit?
Absolutely. Apples, quinces, or even figs work wonderfully when poached in the spiced whisky syrup. Adjust cooking time based on the fruit's firmness.
- → How should I serve these pavlovas?
Assemble just before serving to keep meringues crisp. They pair beautifully with whisky, spiced tea, or dessert wine. Serve at room temperature for the best flavor experience.
- → Is there a non-alcoholic version?
Yes, replace whisky with apple juice, pear nectar, or apple cider. The pears will still be deliciously spiced and tender, making this dessert family-friendly.