Mini Hot Toddy Pavlovas

The first time I served these at a winter dinner party, my friend Sarah took one bite and declared she could feel the whisky warming her from the inside out. That was the moment I knew this dessert was something special. I had been experimenting with incorporating cocktail flavors into desserts, and the Hot Toddy seemed perfect for a pavlova. The meringue crispness mirrors the effervescence of a hot drink, while the spices bring all that cozy comfort. Now they are my go-to when I want to serve something elegant but still playful.

Last Christmas Eve, I made a batch for my family and ended up doubling the recipe because everyone kept hovering around the kitchen island. My dad, who usually skips dessert, went back for seconds. I stood at the stove poaching the pears in whisky while my sister kept asking if they were done yet. The whole house smelled like cinnamon and warm baking spices. That night felt magical somehow, like the dessert had transformed the evening into something more celebratory than we had planned.

Ingredients

• 4 large egg whites: Room temperature egg whites whip up better and hold more air, which gives you that gorgeous glossy meringue texture
• 220 g caster sugar: The fine sugar dissolves beautifully into the whites without leaving any graininess
• 1 tsp cornstarch: This little trick stabilizes the meringue and helps create that crisp exterior and marshmallowy center
• ½ tsp cream of tartar: Adds insurance against over-whipping and helps the whites hold their peaks
• 1 tsp vanilla extract: Pure vanilla adds a warm sweetness that bridges the whisky and spices
• ½ tsp ground cinnamon: Brings that classic Hot Toddy warmth right into the meringue itself
• ¼ tsp ground nutmeg: A subtle spicy depth that lingers beautifully after each bite
• 2 ripe pears: Choose firm but ripe pears that will hold their shape during poaching
• 60 ml whisky: Scotch or bourbon both work wonderfully here
• 60 ml water: Creates a gentle poaching liquid that does not overpower the pears
• 40 g brown sugar: The molasses notes in brown sugar pair perfectly with whisky
• 1 cinnamon stick and 3 whole cloves: Whole spices add a more fragrant, nuanced flavor than ground ones in the poaching liquid
• 1 strip lemon zest: Brightens all those rich warm spices and whisky flavors
• 200 ml heavy cream: Cold cream whips up faster and holds its shape longer
• 1 tbsp icing sugar: Just enough sweetness to make the cream sing without competing with the meringue

Instructions

Preheat your oven:

Set your oven to 120°C (250°F) and line a baking sheet with parchment paper. I like to draw 8 circles on the parchment as a guide for piping my meringues.

Whisk the egg whites:

In a completely clean and dry bowl, whisk your egg whites until soft peaks form. Add the cream of tartar and keep whisking until everything is well combined.

Add the sugar gradually:

Add the caster sugar one tablespoon at a time, whisking well after each addition. Keep going until you have stiff, glossy peaks that stand up straight when you lift the whisk.

Fold in the flavorings:

Gently fold in the cornstarch, vanilla extract, cinnamon, and nutmeg. Use a spatula and be gentle so you do not knock all that precious air out.

Shape the meringues:

Spoon or pipe 8 small nests onto your prepared baking sheet. Make little wells in the center of each to hold the cream and pears later.

Bake slowly:

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

Start the poached pears:

In a saucepan, combine the whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring everything to a gentle simmer over medium heat.

Poach the pears:

Add your diced pears and cook gently for 10-12 minutes until they are tender but still holding their shape. Remove them with a slotted spoon and let them cool.

Whip the cream:

Beat the heavy cream with icing sugar and vanilla until soft peaks form. Pop it in the fridge to stay cold until you are ready to assemble.

Assemble your pavlovas:

Top each cooled meringue with a generous dollop of whipped cream and spoonfuls of those spiced pears. Drizzle with a little of the poaching syrup if you like.

Finish with garnish:

A light dusting of cinnamon or some fresh lemon zest makes these look absolutely stunning and adds one last layer of flavor.

Save

These mini pavlovas have become my signature dinner party dessert. There is something about the combination of warm spices, creamy topping, and crisp meringue that makes people feel special. I have started making them for winter birthdays too, because they feel festive without being too heavy after a big meal.

Make Ahead Magic

I love that I can make the meringue bases a day or two before and keep them in airtight containers. The poached pears actually taste even better the next day as they continue to absorb all those spices. Just whip the cream right before serving and you have an impressive dessert that did not keep you in the kitchen all night.

Playing with Variations

While I adore the whisky pear combination, I have experimented with other spirits too. Bourbon works beautifully and adds a lovely caramel note. For a non-alcoholic version, I use apple juice or pear nectar in the poaching liquid, and honestly, no one misses the booze. You could also try swapping the pears for apples or even quinces in autumn.

Serving Suggestions

These pavlovas are perfect on their own, but sometimes I serve them with a small glass of the same whisky used in the recipe. A cup of spiced tea works wonderfully too, especially if you are serving these after a rich dinner. The desserts are sweet enough that you do not need anything else, but a light palate cleanser like sorbet could work between courses.

• Let the assembled pavlovas sit for just 5-10 minutes before serving so the meringue softens slightly
• If your pears release a lot of liquid, serve them with a small spoon to catch every drop of that spiced syrup
• These are best eaten the same day they are assembled, though the components keep perfectly

Save

These Mini Hot Toddy Pavlovas are everything I love about winter desserts. I hope they bring as much warmth to your table as they have to mine.

Recipe FAQs

→ Can I make these mini pavlovas ahead of time?

Yes, the meringue shells can be baked up to 2-3 days in advance and stored in an airtight container at room temperature. The poached pears can be made a day ahead and refrigerated. Whip the cream and assemble just before serving to ensure the meringues remain crisp.

→ What kind of whisky works best for the poached pears?

A Scotch or bourbon is ideal for its warming notes and depth of flavor, complementing the spices beautifully. Choose a whisky you enjoy drinking, as its character will infuse the pears. For a milder flavor, you could use an Irish whiskey.

→ How do I ensure my meringues are crisp and not chewy?

The key to crisp meringues is slow baking at a low temperature, followed by cooling them completely inside the turned-off oven with the door slightly ajar. This allows them to dry out thoroughly. Ensure your egg whites are at room temperature and your bowl and whisk are perfectly clean and grease-free.

→ Can I make a non-alcoholic version of this dessert?

Absolutely! For a non-alcoholic option, simply replace the whisky in the poached pear liquid with an equal amount of apple juice, pear nectar, or even strong black tea. The warming spices will still provide a delicious hot toddy essence.

→ What are some alternative fruits I can use instead of pears?

While pears are traditional for a Hot Toddy flavor profile, you could certainly experiment with other fruits. Apples, quinces, or even plums would work well. Adjust cooking times as needed until the fruit is tender but still holds its shape.

→ How should I store leftover mini pavlovas?

Assembled pavlovas are best enjoyed immediately. If you have leftovers, they will become soft due to the moisture from the cream and pears. Store them in an airtight container in the refrigerator for up to a day, but be aware the meringue texture will change.