Mandarin and Gingerbread Pavlova

Looking for something different than traditional gingerbread during the holiday season? This easy Mandarin and Gingerbread Pavlova would be just the one! Spiced meringue is topped with citrus, gingerbread snowflake cookies, and caramel trees.

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How does your house smell during the holiday season? Scents of Gingerbread and a Christmas tree are the best indications of the festive season each year.

I have an additional aroma that is associated with Christmas and New Year holidays. It is the citrus, but to be precise, it is mandarins.

It goes back to my childhood when Moroccan mandarins annually went on sale in Russia during the holiday season. They always were a festive sign for me that the holidays were coming. 

Mandarins have a special treatment in Chinese culture. The Chinese word for mandarin—Kam—sounds similar to the word for “gold.”

It means having mandarins in your home at New Year is considered to bring riches into your life.

That is why I teamed up with gingerbread and mandarins to create this winter-themed citrus Pavlova recipe to celebrate the New Year holiday.

Make it for Christmas, too, or follow it up with this stunning and unforgettable dessert. 

Why this citrus Pavlova recipe works

Pavlova can be made all year round, and this cake is a traditional Australian Christmas dessert.

This winter Pavlova is a great alternative to holiday gingerbread desserts.

Warm spices bring an unbeatable flavor and festive spirit.

Fresh citrus topping beautifully marries with spicy ginger and other fragrant spices.

Making the meringue, gingerbread cookies, and caramel tree decorations one day in advance is a time saver during busy holiday times.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making this recipe as written for the best results. 

Egg whites: use separated egg whites at room temperature, helping them reach their maximum volume. To facilitate separating egg whites from the yolks, use chilled eggs and an egg separator.

Granulated sugar: process granulated sugar in a food processor for a few seconds to obtain superfine sugar or use caster sugar. It helps dissolve easier while making the meringue. 

White wine vinegar stabilizes the whisked egg whites while making the meringue. Replace it with the same amount of lemon juice or cream of tartar.

Corn starch: it is an essential ingredient to create a soft marshmallow center of the Pavlova. Replace it with potato starch if you prefer.

Spices: use ground spices such as cinnamon, clove, nutmeg, and ginger. Experiment with spices in the meringue recipe, possibly increasing each of them up to one teaspoon.

Whipping cream: use your favorite brand of whipping cream with

Mascarpone: it is added to stabilize the whipped cream.

Mandarins: use organic, untreated mandarins.

Gingerbread snowflake cookies: follow the recipe for Gingerbread Cookies or use store-bought gingerbread cookies for Pavlova decoration.

Citrus juice: use a citrus squeezer to make lemon and orange juice.

Light corn syrup: replace it with golden syrup if you desire.

How to make mandarin and gingerbread Pavlova

Preheat the oven to 230 F/110 C. Line a baking sheet with parchment paper and draw a circle 8-inch/20 cm in diameter with a pencil. Turn the parchment over so that the pencil line is facing down.

To make the meringue, with an electric mixer or a stand mixer, whisk egg whites and salt together until soft peaks form.

Whisk in the sugar a spoonful at a time until the meringue is stiff and glossy. Add white wine vinegar and corn starch and beat a few more seconds (photo 1).

Use a large metal spoon to mound the meringue on a baking sheet. With a flour sifter, sprinkle spices over the meringue (photo 2)...

and create a meringue dome using a bent spatula. (photo 3).

Bake at 230 F/110 C for 20 minutes, then reduce heat to 210 F/100 C. Bake for an additional 1 hour 15 minutes.

Turn off the oven and leave the meringue in the oven, with the door closed, for 3 to 4 hours (better overnight) until cooled completely (photo 4).

To make caramel tree decorations, prepare parchment paper. Bring sugar and water in a saucepan over low to medium heat and cook, without stirring, for 12 to 13 minutes or until golden color.

Set aside for 2 minutes or until the caramel begins to thicken slightly (photo 5). Use a spoon to drizzle the caramel to form tree shapes on parchment. Set aside to cool and set (photo 6).

To make the topping, peel mandarins, divide them into segments, cut each segment in half, and discard pips (photo 7).

To make the sticky sauce, peel 3 strips of zest from a mandarin. In a saucepan, combine zest strips, cinnamon sticks, juices, and syrup and bring to a boil for about 6 minutes or until the syrup is reduced to ⅓ cup (about 80 ml).

Remove and discard zest strips and cinnamon. Set aside to cool (photo 8).

To make the whipped cream, beat the whipping cream with an electric mixer. While whisking, add mascarpone and sugar (photo 9).

To assemble the cake, place the meringue on a serving platter or a cake stand. Generously garnish it with whipped cream, top with mandarins, gingerbread snowflake cookies, and caramel tree/s (photo 10). 

Expert tips

1. Bake the meringue dome a day in advance of serving, leave it in the closed oven, and decorate it the next day.
2. Make gingerbread snowflake cookies and caramel tree decorations one to two days in advance.
3. Top the meringue with the whipped cream and mandarin slices shortly before serving; otherwise, the meringue will soften and break down due to the whipped cream and syrupy fruit's moisture.
4. Supreme oranges and replace mandarin pieces with the wedges of supremed oranges.
5. To make gingerbread snowflake cookies, use the recipe for Gingerbread Christmas Cookie Ornaments and snowflake cookie cutters.
6. Decorate the cake with store-bought gingerbread cookies. Crumble cookies if you prefer.

Love holiday desserts? Try these next!

• French Gingerbread Loaf Recipe
• Healthy Cranberry Oatmeal Cookies
• Gingerbread Christmas Ornaments
• Bredele – Alsatian Christmas Cookies

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The recipe was originally published on January 01, 2020. It has been revised to include improved content and photos. All posted pictures are mine.