Save to Pinterest Last winter, I was rifling through half-empty bottles at the back of my liquor cabinet when a friend arrived with pears from the farmers market, and suddenly this wild idea hit me—what if a Hot Toddy became dessert? I'd never baked pavlovas before, but something about the combination of whisky, spices, and crispy meringue felt like it had to work. Three slightly wobbly batches later, I finally nailed it, and watching my friends take that first bite was pure magic.
I made these for a New Year's Eve gathering, and someone actually set their phone down mid-conversation to focus entirely on eating one—no small feat in a room full of talkers. The combination of warm spiced pears and cool whipped cream against that shattered meringue became the conversation starter nobody expected, and I had to write down the recipe three times before the night ended.
Ingredients
- Egg whites (4 large, room temperature): Room temperature is non-negotiable here—cold eggs won't whip up properly, so pull them out an hour before you start. The magic happens when you whisk them until they're glossy and hold stiff peaks that don't bend.
- Caster sugar (220 g): Its fine grain dissolves into the meringue more smoothly than regular sugar, which is why it's worth hunting down. If you can't find it, pulse regular sugar in a food processor for a minute.
- Cornstarch (1 tsp): This tiny amount stabilizes the meringue and helps create that signature crispy outside while keeping the inside marshmallowy.
- Cream of tartar (½ tsp): Seems like a weird ingredient, but it prevents the egg whites from getting grainy and helps them hold their shape like little clouds.
- Vanilla extract (1 tsp for meringue): Adds a subtle sweetness and complexity that keeps the meringue from tasting one-dimensional.
- Ground cinnamon (½ tsp for meringue): Sprinkle this directly into the whipped egg whites for even distribution—it's the secret nod to the Hot Toddy flavor.
- Ground nutmeg (¼ tsp): A whisper of nutmeg deepens the spice profile without overpowering anything.
- Ripe pears (2, peeled and diced): Choose pears that yield slightly to pressure but aren't mushy—they'll soften further while poaching. Bosc or Bartlett work beautifully here.
- Whisky (60 ml): Scotch or bourbon both work, but don't use anything you wouldn't drink yourself. The alcohol cooks off but leaves behind those warm, complex notes.
- Water (60 ml): Dilutes the whisky just enough so the pears poach gently instead of getting hammered with booze.
- Brown sugar (40 g): Its molasses undertones pair perfectly with the spices and give the syrup a richer color.
- Cinnamon stick, whole cloves, and lemon zest: These infuse the poaching liquid with subtle warmth—fish them out before serving or someone will bite into a clove and wonder what went wrong.
- Heavy cream (200 ml, chilled): Cold cream whips faster and holds peaks better, so keep it in the fridge until the last possible moment.
- Icing sugar (1 tbsp): Confectioners' sugar dissolves instantly into cream, keeping it smooth and preventing graininess.
Instructions
- Set the stage:
- Preheat your oven to 120°C (250°F) and line a baking sheet with parchment paper. This low, gentle heat is what creates those crispy-yet-tender meringues, so don't skip the parchment or you'll be scraping for days.
- Whip the egg whites:
- In a completely clean, dry bowl (any moisture or grease will sabotage you), whisk room-temperature egg whites until they hold soft peaks, then add cream of tartar and continue whisking. The mixture should look pillowy and white, not liquid or separated.
- Add sugar gradually:
- Whisk in caster sugar one tablespoon at a time, waiting a few seconds between additions so it fully dissolves. This patience pays off—rushing turns the meringue grainy instead of glossy.
- Fold in the magic:
- Gently fold in the cornstarch, vanilla, cinnamon, and nutmeg using a spatula, being careful not to deflate all that air you've just whipped in. You want to see faint streaks of spice throughout, not fully blended.
- Shape and bake:
- Spoon or pipe 8 small meringue nests onto your prepared sheet, spacing them a couple of inches apart. Bake for 1 hour 15 minutes until they're crisp, pale, and feel hollow when you tap them lightly, then turn off the oven and crack the door open so they cool gradually without cracking.
- Poach the pears:
- While the meringues bake, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest in a saucepan and bring to a gentle simmer. The kitchen will smell absolutely incredible—that's how you know it's working.
- Cook the fruit gently:
- Add diced pears and simmer for 10-12 minutes until they're tender but still holding their shape, not collapsed into mush. Fish out the pears with a slotted spoon, discard the whole spices and zest, and let everything cool.
- Whip the cream:
- Beat chilled heavy cream with icing sugar and vanilla until it holds soft peaks—this usually takes a minute or two with an electric mixer. Don't overbeat or you'll end up with grainy, borderline-butter cream.
- Build your little towers:
- Set each crispy meringue on a plate, top with a generous dollop of whipped cream, and scatter spoonfuls of poached pears on top. Drizzle a little of that gorgeous poaching syrup over everything if you're feeling fancy.
- Garnish and serve:
- A tiny pinch of extra cinnamon or fresh lemon zest on top makes them look like they came from a proper pastry shop, even though you just made them in your own kitchen.
Save to Pinterest There's something about serving these that transforms a regular dinner into an occasion—the combination of textures creates this little moment of anticipation before you bite down. My partner now requests them specifically for birthday dinners, which I take as high praise.
Why This Dessert Works So Well
The meringue gives you that satisfying crunch without being overly sweet, and the whipped cream adds luxury without heaviness. When the spiced pears hit your tongue, they're warm and boozy and comforting, which is exactly what a Hot Toddy should feel like—but in elegant, shareable form instead of in a mug at midnight.
Timing and Make-Ahead Magic
You can make the meringues up to two days ahead and store them in an airtight container, and the poached pears actually taste better the next day once the flavors have melded together. Assemble everything right before serving, though, because once the meringue meets the cream, it starts losing that magical crispness.
Variations and Substitutions to Try
I've made these with apples for fall gatherings and with quinces when I'm feeling adventurous—both work beautifully and carry their own personality. For a non-alcoholic version, swap the whisky for apple juice or pear nectar and you lose nothing except the boozy notes. If you want to lean into the spice, try adding a tiny pinch of ground ginger or cloves directly to the meringue mixture itself.
- For non-drinkers, replace whisky with apple juice or pear nectar in the poaching liquid.
- Apples and quinces are excellent alternatives if pears aren't available or are out of season.
- A splash of honey in the poaching liquid adds another layer of warmth and richness.
Save to Pinterest These little desserts are proof that sometimes the best kitchen experiments happen when you're just playing around with what you have on hand. I hope they become your go-to dinner party move too.
Recipe FAQs
- → Can I make these pavlovas ahead of time?
Yes, the meringue shells can be made 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?
A smooth Scotch or bourbon works beautifully. Choose a whisky you enjoy drinking, as its flavor will shine through in the poached pears. Avoid heavily peated varieties unless you prefer intense smokiness.
- → How do I know when the meringues are done baking?
Meringues should be completely dry and crisp to the touch, easily lifting off the parchment paper. They should be pale in color with no browning. If they feel soft or tacky, continue baking in 10-minute intervals.
- → Can I make a non-alcoholic version?
Absolutely. Replace the whisky with apple juice, pear nectar, or a combination of water and vanilla extract. The dessert will still have wonderful spiced flavors from the cinnamon, nutmeg, and cloves.
- → Why are my meringues weeping or sticky?
Meringues can weep due to humidity, under-baking, or adding sugar too quickly. Ensure your bowl is completely grease-free, add sugar gradually, and bake until fully dry. Store in an airtight container away from moisture.
- → What other fruits can I use instead of pears?
Apples, quinces, or even stone fruits like peaches work wonderfully. Adjust poaching time based on the fruit's firmness—apples may need 12-15 minutes while peaches require only 5-7 minutes.