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
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
*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 1/3 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
Find it online: https://www.bakinglikeachef.com/easy-gingerbread-pavlova-recipe/