Looking for something different than a 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.
How does your house smell during the holiday season? Scents of the 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.
Jump to:
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 time.
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed 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 facilitates to dissolve easier while making the meringue.
White wine vinegar: it 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 oven to 230 F/110 C. Line a baking sheet with the 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 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 stick, juices, and syrup and bring to a boil for about 6 minutes or until the syrup 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 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 the whipped cream, top with mandarins, gingerbread snowflake cookies, and caramel tree/s (photo 10).
Expert tips
- Bake the meringue dome a day in advance of serving, leave it in the closed oven, and decorate it the next day.
- Make gingerbread snowflake cookies and caramel tree decorations one to two days in advance.
- Top the meringue with the whipped cream and mandarins shortly before serving; otherwise, the meringue will soften and break down due to the whipped cream and syrupy fruit’s moisture.
- Supreme oranges and replace mandarin pieces with the wedges of supremed oranges.
- To make gingerbread snowflake cookies, use the recipe for Gingerbread Christmas Cookie Ornaments and snowflake cookie cutters.
- 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
Please, note that the recipe was primarily developed using gram measurements for the high precision and then converted to the US volume and weight measurements. I recommend using a kitchen scale for accuracy and the best results.
If you try this recipe, please, rate it and leave a comment below, I love hearing from you! Visit my Yummly page and save recipes to your Yummly recipe box. Also, join our Club to gain unlimited access to FREE printables, new recipes, stories, guides, and more.
You can also follow me on
If you ever need to adjust your baking pan and re-calculate the amounts of ingredients to make your favorite dessert, you will find this cake pan converter useful. Click the red button and enjoy the best baking tool ever!
Mandarin and Gingerbread Pavlova
Looking for something different than a traditional gingerbread during the holiday season? This Mandarin and Gingerbread Pavlova would be just the one! Spiced meringue is topped with mandarins, gingerbread snowflake cookies and caramel trees.
- Total Time: 3 hours, 30 minutes (plus resting time)
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: Australian
Ingredients
For the meringue:
- 6 egg whites
- 1 ½ cups (330 g) granulated sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons corn starch
- 1 pinch of salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground clove
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
For the whipped cream:
- 10.1 fl oz (300 ml) whipping cream
- 1.8 oz (50 g) mascarpone
- 1 tbsp (15 g) granulated sugar
For caramel tree decorations:
- ⅓ cup (75 g) granulated sugar
- 1 fl oz (30 ml) water
For the topping:
- 3 mandarins
- gingerbread snowflake cookies (optional)
For the sticky sauce:
- 3 mandarin zest strips
- 1 cinnamon stick
- 1 tablespoon lemon juice
- 2 tablespoons light corn syrup
Instructions
- Preheat oven to 230 F/110 C. Line a baking sheet with the 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.
- Use a large metal spoon to mound the meringue on a baking sheet. With a flour sifter, sprinkle spices over the meringue and create a meringue dome, using a bent spatula. 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.
- 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. Use a spoon to carefully drizzle the caramel to form tree shapes on the parchment. Set aside to cool and set.
- To make the topping, peel mandarins, divide into segments, cut each segment in half, and discard pips.
- To make the sticky sauce, peel 3 strips of zest from a mandarin. In a saucepan, combine zest strips, cinnamon stick, juices and syrup and bring to a boil for a bout 6 minutes or until the syrup reduced to ⅓ cup. Remove and discard zest strips and cinnamon. Set aside to cool.
- To make the whipped cream, beat whipping cream with an electric mixer. While whisking, add mascarpone and sugar.
- To assemble the cake, place the meringue on a serving platter or a cake stand. Generously garnish it with the whipped cream, top with mandarins, gingerbread snowflake cookies, and caramel tree/s.
Notes
- Process granulated sugar in a food processor for a few seconds to obtain superfine sugar or use caster sugar. It facilitates to dissolve easier while making the meringue.
- Bake the meringue dome a day in advance of serving, leave it in the closed oven, and decorate it the next day.
- Make gingerbread snowflake cookies and caramel tree decorations one to two days in advance.
- Top the meringue with the whipped cream and mandarins shortly before serving; otherwise, the meringue will soften and break down due to the moisture of the whipped cream and syrupy fruit.
- Experiment with spices in the meringue recipe increasing each of them till one teaspoon.
- Supreme oranges and replace mandarin pieces with the wedges of supremed oranges.
- To make gingerbread snowflake cookies, use the recipe for Gingerbread Christmas Cookie Ornaments and snowflake cookie cutters.
- Decorate the cake with store-bought gingerbread cookies. Crumble cookies if you prefer.
Nutrition
- Serving Size: 1 slice
- Calories: 338
- Sugar: 49 g
- Sodium: 72 mg
- Fat: 12.8 g
- Saturated Fat: 8 g
- Carbohydrates: 55.1 g
- Fiber: 0.8 g
- Protein: 4.6 g
- Cholesterol: 45 mg
Keywords: easy Pavlova recipe, gingerbread Pavlova, citrus Pavlova, mandarin Pavlova, winter Pavlova
The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool. Please, read the disclaimers in our Privacy Policy.
The recipe was originally published on January 01, 2020. It has been revised to include improved content and photos. All posted pictures are mine.
Maike says
This looks stunning. It’s been ages since I’ve made pavlova. I love the idea of combining ginger, orange mandarins, and cinnamon. It’s familiar but with a cool twist. I love it and can’t wait to give it a try!
★★★★★
Irina says
Thank you Maike! Yes, I agree that this combo sounds (and believe me, tastes) great! Happy baking and enjoy!
Danielle Wolter says
I will eat gingerbread all day long. This was absolutely delicious and came out just perfect with your instructions!
★★★★★
Irina says
Thank you Danielle! I am happy that this Gingerbread twist turned out perfectly!
Suzy says
I love how easy you made this look to put together! The flavorful is perfect too!
★★★★★
Irina says
I appreciate your comment, Suzy! Thanks!
Demeter says
This is such a great addition for the holidays. Love the gingerbread and citrus combination.
★★★★★
Irina says
Thank you Demeter! I hope to hear that you will make it one day!
Noelle says
I loooovee gingerbread!! This was such a fun recipe to make and the flavors are unbeatable, thank you!
★★★★★
Irina says
You have made my day, Noelle! I am glad that you loved the cake! Thanks.
Dannii says
This would have been amazing for a Christmas dessert.
Irina says
Thanks Dannii! Just enjoy!:)
Sandra says
My family really loved it! So delicious and easy to make!
★★★★★
Irina says
Thank you for your great feedback, Sandra!
Anita says
The pavlova looks delicious! I would have never thought of combining gingerbread with mandarins. And you are right, for Chinese, mandarins have a special place in Chinese New Year celebration. Speaking of which, this will be a unique dessert to celebrate CNY. 🙂
★★★★★
Irina says
WOW! Anita, thank you for a great idea of celebrating Chinese New Year with this Gingerbread Pavlova. Will make it for my friends:)
Emily Liao says
Wow! I’ve never had anything like this before. But this sure was delicious 🙂
★★★★★
Irina says
I am happy to hear that you liked the cake. Thank you, Emily!
SHANIKA says
This Pavlova looks amazing! I love how festive it is by using gingerbread!
★★★★★
Irina says
Thank you Shanika! Yes, it is a festive twist on a traditional Gingerbread:)
Jayne says
Gingerbread is great year round. But, pairing it with the mandarins wow, great idea. Thanks for sharing.
★★★★★
Irina says
Jayne, I agree with you that Gingerbread should be enjoyed all year round! Thank you for comment:)
Sharon says
I love this winter upgrade to the classic fruit dessert. Perfect for holiday dinner.
Irina says
Thank you Sharon! Yes, it is a beautifully tasty dessert with fruit on top:)
Patty at Spoonabilities says
What a gorgeous and special Holiday dessert. I love all the flavors going on with the cinnamon, mandarins, and ginger!
★★★★★
Irina says
I personally love ginger-based desserts, and this Pavlova is one of them:) Yes, warm spices/mandarin combo is unbeatable. Thank you for your kind words, Geoffrey!
Amy Treasure says
Pavlova is my favorite dessert; this looks and sounds incredible – I would love to try making it!
★★★★★
Irina says
Amy, I hope this Pavlova will become your new favorite:) Thanks.
Jen says
Pavlovas are probably my favorite dessert and this one takes the cake! Absolutley delightful for a winter party.
★★★★★
Irina says
Pavlovas are the most frequent dessert in our home:) And this one became our new favorite. Jen, I hope you will make it one day:) Thanks for your comment.