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Mandarin and Gingerbread Pavlova

Mandarin Gingerbread pavlova on a serving plate.
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5 from 23 reviews

Mandarin and gingerbread Pavlova is a festive twist on the classic pavlova. It is made with a spiced meringue shell, fluffy mascarpone whipped cream, fresh mandarins, and a warm, sticky citrus sauce, perfect for Christmas and Chinese New Year.

Ingredients

Scale

For the meringue:

  • 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

For the mascarpone whipped cream:

  • 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

For the topping:

  • 6 mandarins

For the sticky sauce:

  • 3 mandarin zest strips
  • 1 cinnamon stick
  • 1/2 cup (125 ml) orange juice
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup

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Instructions

  1. Preheat 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.
  2. To make the meringue, whisk egg whites and salt together until soft peaks form with an electric or a stand mixer. Whisk in the sugar a spoonful at a time until the meringue is stiff and glossy. Add white wine vinegar and cornstarch, and beat for a few more seconds. 
  3. Use a large metal spoon to mound the meringue on a baking sheet. With a flour sifter, sprinkle spices over the meringue and form a dome using a bent or rubber spatula.
  4. Bake the meringue shell at 230°F (110°C) for 20 minutes, then reduce the heat to 210°F (100°C). Bake for an additional 1 hour 15 minutes.
  5. 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.
  6. To prepare mandarins, peel mandarins, divide into segments, cut each segment in half (if desired), and discard pips.
  7. To make the sticky sauce, peel 3 strips of mandarin zest. In a saucepan, combine the zest strips, cinnamon stick, juices, and syrup, and bring to a boil for about 6 minutes, or until the syrup reduces to 1/3 cup. Remove and discard zest strips and cinnamon. Set aside to cool.
  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. 
  9. 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

  1. Process granulated sugar in a food processor for a few seconds to obtain superfine sugar, or use caster sugar. This helps it dissolve more easily when making the meringue.  
  2. Top the meringue with the mascarpone frosting and mandarin slices shortly before serving; otherwise, the meringue will soften and break down from the moisture in the whipped cream and syrupy fruit.
  3. Make-ahead option: Bake the meringue dome a day in advance, leave it in the closed oven, and decorate it the next day.

Nutrition

Find it online: https://www.bakinglikeachef.com/easy-gingerbread-pavlova-recipe/