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Mandarin and Gingerbread Pavlova

Mandarin Gingerbread pavlova on a serving plate.

5 from 23 reviews

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.



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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  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 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 or rubber spatula.
  4. 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.
  5. 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.
  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 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.
  8. 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. 
  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.


  1. 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.  
  2. 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.
  3. Make-ahead option: Bake the meringue dome a day in advance, leave it in the closed oven, and decorate it the next day.


Keywords: gingerbread Pavlova, citrus Pavlova, mandarin Pavlova




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