Mandarin and Gingerbread Pavlova

Pavlova dessert topped with mandarin pieces, cookies, and caramel decorations on a plate

5 from 23 reviews

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.



For the meringue:

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:

For the topping:

  • 3 mandarins
  • gingerbread snowflake cookies (optional)

For the sticky sauce:

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

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  1. 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.
  2. 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. 
  3. 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.
  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. Use a spoon to carefully drizzle the caramel to form tree shapes on the parchment. Set aside to cool and set.
  5. To make the topping, peel mandarins, divide into segments, cut each segment in half, and discard pips.
  6. 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 1/3 cup. Remove and discard zest strips and cinnamon. Set aside to cool.
  7. To make the whipped cream, beat whipping cream with an electric mixer. While whisking, add mascarpone and sugar. 
  8. 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. 


  1. 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.  
  2. Bake the meringue dome a day in advance of serving, leave it in the closed oven, and decorate it the next day.
  3. Make gingerbread snowflake cookies and caramel tree decorations one to two days in advance.
  4. 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.
  5. Experiment with spices in the meringue recipe increasing each of them till one teaspoon.
  6. Supreme oranges and replace mandarin pieces with the wedges of supremed oranges.
  7. To make gingerbread snowflake cookies, use the recipe for Gingerbread Christmas Cookie Ornaments and snowflake cookie cutters.
  8. Decorate the cake with store-bought gingerbread cookies. Crumble cookies if you prefer.


Keywords: easy Pavlova recipe, gingerbread Pavlova, citrus Pavlova, mandarin Pavlova, winter Pavlova


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