Mini Hot Toddy Pavlovas

Indulge in the aromatic warmth of a classic winter cocktail transformed into a delicate dessert with these Mini Hot Toddy Pavlovas. These elegant treats combine the light, airy crunch of cinnamon-flecked meringues with the bold, sophisticated flavors of whisky-poached pears and a cloud of velvety whipped cream.

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The magic of this dessert lies in the contrast of textures. As the spiced poaching liquid reduces into a silky syrup, it infuses the diced pears with a deep amber glow and a gentle whisky kick that cuts beautifully through the richness of the vanilla cream. Each bite offers a comforting blend of spices that will warm you from the inside out.

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

Step 1

Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper.

Step 2

In a clean, dry mixing bowl, whisk egg whites until soft peaks form. Add cream of tartar and whisk to combine.

Step 3

Gradually add the caster sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.

Step 4

Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg.

Step 5

Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them apart.

Step 6

Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and let meringues cool inside with the door ajar.

Step 7

Meanwhile, prepare poached pears: In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a simmer.

Step 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.

Step 9

For the whipped cream, beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Chill until needed.

Step 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.

Step 11

Garnish with extra cinnamon or lemon zest.

Zusatztipps für die Zubereitung

Ensure your mixing bowl and whisk are completely free of any grease to achieve maximum volume with the egg whites. Cooling the meringues slowly inside the oven with the door slightly ajar is the best way to prevent cracking and ensure they remain crisp.

Varianten und Anpassungen

For a non-alcoholic version, simply replace the whisky with apple juice or pear nectar. You can also vary the fruit by swapping the pears for diced apples or quinces for a slightly different seasonal twist.

Serviervorschläge

To maintain the best texture, assemble the pavlovas just before serving. They pair wonderfully with a neat pour of your favorite whisky or a cup of hot spiced tea to complement the warming notes of cinnamon and nutmeg.

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With their elegant presentation and fragrant spiced notes, these Mini Hot Toddy Pavlovas are a sophisticated finale to any dinner party. Enjoy the perfect harmony of crispy meringue, silky cream, and whisky-infused fruit in every delightful spoonful.

Recipe FAQs

→ Can I make these 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 also be made a day ahead and refrigerated. Assemble the pavlovas just before serving to maintain the crispness of the meringue.

→ Is there a non-alcoholic substitute for the whisky?

Absolutely! For a non-alcoholic version, you can replace the whisky in the poached pears with apple juice or pear nectar. This will still impart a lovely fruity sweetness and warmth without the alcohol.

→ What's the best way to ensure my meringues are crisp?

The key to crisp meringues is proper baking and cooling. Ensure your egg whites are at room temperature and the bowl is perfectly clean. Whip to stiff, glossy peaks, then bake at a low temperature for the specified time. Crucially, turn off the oven and let the meringues cool completely inside with the door ajar. This prevents them from cracking or becoming chewy.

→ Can I use different fruits instead of pears?

Certainly! While pears complement the Hot Toddy theme beautifully, you could experiment with other fruits. Apples, quinces, or even stone fruits like peaches (when in season) could work well after being gently poached in a similar spiced syrup.

→ Why is cream of tartar used in meringues?

Cream of tartar is an acidic ingredient that helps stabilize the whipped egg whites, allowing them to reach maximum volume and maintain their structure. It also contributes to a whiter, more stable, and crisp meringue.

→ How do I store leftover pavlovas?

Assembled pavlovas are best enjoyed immediately due to the moisture from the cream and pears. If you have leftovers, they can be stored in the refrigerator for a day, but the meringues will soften significantly. It's recommended to store components separately and assemble just before serving.