This easy mandarin and Gingerbread Pavlova is a delicious twist on traditional Christmas desserts during the holiday season. Give a try to the perfect combination of spiced meringue, fluffy mascarpone whipped cream, and tangy citrus.
Mandarin and Gingerbread Pavlova recipe
As a traditional Australian Christmas dessert, Pavlova is made all year round. Interestingly, winter Pavlova is a great alternative to holiday gingerbread desserts worldwide: Pain d'epices, Gingerbread madeleines, or mini Gingerbread men cookies.
Scents of Gingerbread and a Christmas tree are the best indications 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 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's also a bonus that it makes your house smell amazing!
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Egg whites: Use large 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: I usually process granulated sugar in a food processor for a few seconds to obtain superfine sugar or use caster sugar. It dissolves 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 is an essential ingredient to create a soft marshmallow center of 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.
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 a circle 8-inch (20 cm) in diameter with a pencil. Turn the parchment over so that the pencil line is facing down.
Step 2. To make the meringue, with an electric mixer or a stand mixer, whisk egg whites and salt together 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.
Step 5. With a flour sifter, sprinkle spices over the meringue and create a meringue dome using a rubber or bent spatula.
Step 6. Bake at 230°F (110°C) for 20 minutes, then reduce heat to 210°F (100°C), and bake for an additional 1 hour 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 cooled completely.
Step 8. To make the mascarpone whipped cream, beat cold heavy cream cream with an electric mixer. While whisking, add mascarpone and sugar and whisk until medium peaks.
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 zest from a mandarin.
Step 11. In a saucepan, combine zest strips, cinnamon sticks, juices, and syrup and bring it 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.
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 source all over.
Expert Tips
Check out a few quick tips to ensure your Pavlova is perfect.
- 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 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 of them up to one 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 and 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.
Love holiday desserts? Try these next!
- French Gingerbread Loaf
- Oatmeal Craisin Cookies
- Christmas meringue spheres
- Bredele (Alsatian Christmas Cookies)
- Or browse all the Christmas recipes
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PrintRecipe card
Mandarin and Gingerbread Pavlova
Mandarin and Gingerbread Pavlova is a delightful twist on traditional Christmas desserts during the holiday season. It is made with spiced meringue, fluffy mascarpone whipped cream, and tangy citrus.
- 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, room temperature
- 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 mascarpone whipped cream:
- 1 cup + 4 tablespoons (300 g) cold heavy cream, 30% fat
- 3 ½ tablespoons (50 g) cold mascarpone cheese
- 2 tablespoons (15 g) icing sugar
For the topping:
- 6 mandarins
For the sticky sauce:
- 3 mandarin zest strips
- 1 cinnamon stick
- ½ cup (125 ml) orange juice
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
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 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 or rubber spatula.
- Bake the meringue shell 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 prepare mandarins, peel mandarins, divide into segments, cut each segment in half (if desired), 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 mascarpone whipped cream, beat cold heavy cream with an electric mixer. While whisking, add mascarpone and sugar, and whisk until medium peaks.
- To assemble the cake, place the meringue on a serving platter or a cake stand. Generously garnish it with mascarpone frosting, top with mandarins, and pour with the sticky sauce.
Notes
- 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.
- Top the meringue with the mascarpone frosting and mandarin slices shortly before serving; otherwise, the meringue will soften and break down due to the moisture of the whipped cream and syrupy fruit.
- Make-ahead option: Bake the meringue dome a day in advance, leave it in the closed oven, and decorate it the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 54.2 g
- Sodium: 63 mg
- Fat: 16.8 g
- Saturated Fat: 10.5 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4.5 g
- Cholesterol: 58 mg
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 what was originally published.
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 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.
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.
Dannii says
What a lovely light and fresh dessert. And perfect for Christmas too.
Irina says
Thank you, Dannii. Please, enjoy the recipe 🙂
Chris Collins says
I love gingerbread so much, especially around this time of year! What a gorgeous Pavlova 🙂
Irina says
Thank you, Chris. Yes, it is a great alternative to the traditional gingerbread. Please, enjoy the recipe. 🙂
Simi says
Awesome recipe. I love this gingerbread Pavlova. This is so easy, and I'm going to repeat this soon.
Irina says
Oh, great, Simi Please, let m know how it went. Happy baking!
Jen says
Thanks for the reminder to use a kitchen scale when making this. I want to get it as beautiful as yours. Love it!
Irina says
Thank you, Jen! I am sure you will make it perfect!
Julia says
I used to make mandarin Pavlova when I worked at a bakery ages ago, but adding gingerbread cookies is a great way to turn it into a Christmas dessert!
Irina says
Thank you, Julia. Yes, I love this Christmas version of Pavlova too. 🙂 Please, enjoy the recipe.
Cathleen says
You hit the nail on the head! My favorite scents are a Christmas tree, then a close second: gingerbread. This is so perfect. I have GOT to make this for the holidays 🙂
Irina says
Thank you, Cathleen. Happy baking and enjoy it!
Priya Lakshminarayan says
We made this today! It came out perfect!
Irina says
Oh, Priya, I am so happy to hear that! Thank you for letting me know.
Jane Saunders says
My children love meringue, so Pavlova is an obvious choice for festive parties. I love your gingerbread inspired to take on it - I can't wait to try this recipe out on Christmas Eve.
Irina says
I am glad you love this baking idea, Jane! Happy baking. 🙂
Charla says
Pavlovas look so wonderful, but I am always nervous about making a complete mess of them. Thank you for sharing your winter spin on an Aussie classical dessert.
Irina says
Charla, you will make it! Please, let me know if you have any questions! I am here to help 🙂
Jill says
So beautiful. I love the creative flavor combination for topping a pavlova for the holidays. Well done!
Irina says
Jill, thank you very much for your kind words. 🙂