Mandarin and Gingerbread Pavlova

Name: Mandarin and Gingerbread Pavlova
Prep time: 1 h 55 min
Cook time: 1 h 35 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Australian
Ingredients: 6 egg whites, room temperature; 1 1/2 cups (330 g) granulated sugar; 1 tablespoon white wine vinegar; 2 teaspoons corn starch; 1 pinch of salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground clove; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 cup + 4 tablespoons (300 g) cold heavy cream, 30% fat; 3 1/2 tablespoons (50 g) cold mascarpone cheese; 2 tablespoons (15 g) icing sugar; 6 mandarins; 3 mandarin zest strips; 1 cinnamon stick; 1/2 cup (125 ml) orange juice; 1 tablespoon lemon juice; 2 tablespoons maple syrup

Modified: Sep 30, 2023 · Published: Nov 19, 2020 by Irina Totterman · This post may contain affiliate links · 50 Comments

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Quick Summary: Mandarin and gingerbread pavlova is a festive twist on the classic Pavlova: a spiced meringue shell baked low and slow at 230°F (110°C), then cooled in the oven, topped with mascarpone whipped cream, fresh mandarin segments, and a warm citrus sticky sauce.

The warm gingerbread spices and bright mandarins make it a popular Christmas and Chinese New Year dessert. You can bake the meringue a day ahead and assemble it just before serving.

Mandarin Gingerbread pavlova on a serving plate.

What is Pavlova?

Pavlova is a meringue-based dessert with a crisp outer shell and a soft, marshmallow-like center, traditionally topped with whipped cream and fresh fruit. Named after the Russian ballerina Anna Pavlova, it is a classic Christmas dessert in Australia and New Zealand.

In this festive version, the meringue is spiced with gingerbread flavors and crowned with mandarins, a fruit long tied to luck and prosperity in Chinese culture. In Chinese, pavlova is written as 帕芳洛娃 (Pàfúluòwá).

Mandarin and gingerbread Pavlova recipe

As a traditional Australian Christmas dessert, Pavlova is made year-round. Interestingly, winter Pavlova is a great alternative to holiday gingerbread desserts worldwide: Pain d'epices, Gingerbread madeleines, or mini Gingerbread men cookies.

The scents of gingerbread and a Christmas tree are the best indicators of the festive season each year. Warm spices bring an unbeatable flavor and holiday spirit.

What about mandarins? Mandarins are treated with special care in Chinese culture. The Chinese word for "mandarin," Kam, sounds similar to the word for "gold." Having mandarins in your home at the New Year is considered to bring riches into your life.

So why not team up gingerbread and mandarins to create a Christmas Pavlova to celebrate the New Year holiday? It is also a bonus that it makes your house smell amazing.

A single slice of Gingerbread Pavlova on a dessert plate.

Why you'll love this recipe

It is a festive showstopper: the snowy meringue, mascarpone cream, and bright mandarins make a striking holiday centerpiece.

Warm gingerbread spice: cinnamon, clove, nutmeg, and ginger give the meringue a cozy Christmas flavor.

Light yet creamy: the crisp-and-marshmallowy meringue pairs with airy mascarpone whipped cream instead of heavy frosting.

Naturally gluten-free: the meringue base contains no flour, so it suits gluten-free guests.

Perfect for celebrations: mandarins symbolize luck, making it a fitting dessert for both Christmas and the Chinese New Year.

Make-ahead friendly: bake the meringue a day early and assemble just before serving.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

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

Granulated sugar: I usually process granulated sugar in a food processor for a few seconds to obtain superfine sugar or use caster sugar. It dissolves more easily while making the meringue.

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

Cornstarch is an essential ingredient for creating a soft marshmallow center in the Pavlova. Replace it with potato starch if preferred.

Spices: Use ground spices such as cinnamon, clove, nutmeg, and ginger.

Heavy cream: Choose heavy or heavy whipping cream with at least 30% fat content.

Mascarpone is added to stabilize the whipped cream.

Mandarins: Use organic, untreated mandarins.

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

Maple syrup: Replace it with golden syrup or light corn syrup if desired.

Equipment

A stand mixer or electric mixer to whip the egg whites and mascarpone.
Baking sheet and parchment paper for baking the meringue dome.
Flour sifter, to dust the spices evenly over the meringue.
Rubber or bent spatula, to shape the meringue into a dome.
Small saucepan to reduce the citrus-sticky sauce.
Citrus squeezer, to juice the lemon and orange.

Gingerbread Pavlova with mandarin on a serving platter.

How to make mandarin and gingerbread Pavlova

Step 1. Preheat the oven to 230°F (110°C). Line a baking sheet with parchment paper and draw an 8-inch (20 cm) circle with a pencil. Turn the parchment over so the pencil line faces down.

Step 2. To make the meringue, whisk egg whites and salt together with an electric or stand mixer until soft peaks form.

Step 3. Whisk in the sugar (one spoonful at a time) until the meringue is stiff and glossy. Add white wine vinegar and cornstarch, and beat for a few more seconds.

Step 4. Use a large metal spoon to mound the meringue on a baking sheet.

Unbaked meringue shell on parchment paper.

Step 5. With a flour sifter, sprinkle the spices over the meringue, then create a meringue dome using a rubber or bent spatula.

Baked meringue shell on parchment paper.

Step 6. Bake at 230°F (110°C) for 20 minutes, then reduce the heat to 210°F (100°C) and bake for an additional 1 hour and 15 minutes.

Step 7. Turn off the oven and leave the meringue in the oven with the door closed for 3 to 4 hours (better overnight) until completely cooled.

Step 8. To make the mascarpone whipped cream, beat cold heavy cream with an electric mixer. While whisking, add mascarpone and sugar, whisking until medium peaks form.

Pro tip: Consult the mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 9. To prepare mandarins, peel mandarins, divide them into segments, cut each segment in half (if desired), and discard pips.

Step 10. To make the sticky sauce, peel 3 strips of mandarin zest.

Step 11. In a saucepan, combine the 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.

A mandarin wedge in hand above the assembled meringue.

Step 12. To assemble the Pavlova, place the meringue on a serving platter or a cake stand. Generously garnish it with mascarpone frosting and top it with mandarins.

Step 13. Pour the sticky sauce all over.

Assembled Gingerbread Pavlova on a serving plate.

Expert tips

Top the meringue with mascarpone frosting and mandarin slices shortly before serving; otherwise, the meringue will soften and break down due to the mascarpone whipped cream and the syrupy fruit's moisture.
Make-ahead option: Bake the meringue dome a day in advance, leave it in the closed oven, and decorate it the next day.

Recipe variations

Flavorings: Experiment with spices in the meringue recipe, increasing each by up to 1 teaspoon.

Toppings: Replace mandarin wedges with other citrus fruits (oranges or grapefruit). Learn here how to supreme oranges.

Decoration: Make gingerbread snowflake cookies by following a recipe for Gingerbread cookie ornaments and caramel tree decorations. Or decorate your Pavlova with store-bought gingerbread cookies, crumbling cookies if desired.

Storing & freezing

Gingerbread Pavlova is best enjoyed right after it is assembled. Store leftovers in the refrigerator and eat within 24 hours.

Can you freeze Pavlova? Unfortunately, you can not freeze the assembled Pavlova, but you can freeze the meringue dome.

Place the cooled meringue on a baking sheet lined with parchment and freeze for at least 3 hours or longer. Place it in a freezer-friendly bag, press out as much air as possible, seal and label the bag, and freeze for up to three months.

To thaw, bring the Pavlova meringue to the kitchen counter 2 to 3 hours before serving. Cover the meringue shell with a paper towel while defrosting. Then decorate it with cream and fruit.

Recipe FAQ

Can you make gingerbread Pavlova in advance?
Yes. Bake the meringue dome a day ahead, then leave it in a closed oven; add the mascarpone cream and mandarins shortly before serving to keep the meringue crisp.

Why is Pavlova a Chinese New Year dessert?
Mandarins symbolize luck and wealth in Chinese culture, since the word for mandarin sounds like the word for gold. A mandarin-topped pavlova makes a fitting sweet centerpiece for the New Year celebration.

How do you say pavlova in Chinese?
Pavlova is usually written as 帕芙洛娃 (pà fú luò wá), a phonetic transliteration of the name. It is named after the Russian ballerina Anna Pavlova.

Is mandarin and gingerbread Pavlova gluten-free?
Yes. The meringue base is made only from egg whites, sugar, vinegar, cornstarch, and spices, so the dessert is naturally gluten-free.

Why did my Pavlova crack or weep?
Some cracking is normal as the meringue cools. Weeping usually comes from undissolved sugar or humidity, so add the sugar slowly, avoid baking on damp days, and cool the meringue fully in the oven.

Can you freeze Pavlova?
You cannot freeze an assembled pavlova, but you can freeze the plain meringue dome for up to three months. Thaw it at room temperature, then decorate with cream and fruit.

Love holiday desserts? Try these next!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on January 01, 2020. It has been updated and may differ from the original publication.

Original recipe note

For reference, if you have made this recipe previously and want to replicate it, the original recipe called for caramel tree decorations made with ⅓ cup (75 g) granulated sugar and 2 tablespoons (30 ml) water.

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

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.

About Irina Totterman

I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.

Mandarin and Gingerbread Pavlova

What is Pavlova?

Mandarin and gingerbread Pavlova recipe

Why you'll love this recipe

Ingredients

Equipment

How to make mandarin and gingerbread Pavlova

Expert tips

Recipe variations

Storing & freezing

Recipe FAQ

Love holiday desserts? Try these next!

Recipe card

Mandarin and Gingerbread Pavlova

Ingredients

Instructions

Notes

Nutrition

Original recipe note

Leave a Reply Cancel reply

What is Pavlova?

Mandarin and gingerbread Pavlova recipe

Why you'll love this recipe

Ingredients

Equipment

How to make mandarin and gingerbread Pavlova

Expert tips

Recipe variations

Storing & freezing

Recipe FAQ

Love holiday desserts? Try these next!

Recipe card

Mandarin and Gingerbread Pavlova

Ingredients

Instructions

Notes

Nutrition

Original recipe note

About Irina Totterman

Reader Interactions

Comments

Leave a Reply Cancel reply