This easy Mandarin and Gingerbread Pavlova is a festive twist on a classic holiday dessert. The combination of spiced meringue, light mascarpone whipped cream, and bright mandarin citrus makes it an elegant centerpiece for Christmas or New Year celebrations.
Mandarin and Gingerbread Pavlova recipe
Pavlova, a dessert with roots in Australia and New Zealand, is enjoyed year-round. For the holidays, a winter Pavlova flavored with gingerbread spices and topped with mandarins offers a delightful alternative to other seasonal treats such as spiced gingerbread loafs, gingerbread madeleines, or gingerbread cookies.
The aroma of gingerbread and citrus instantly evokes holiday cheer. Warm spices like cinnamon, clove, nutmeg, and ginger add depth and a cozy festive note to the crisp meringue.
Mandarins carry special symbolism in some cultures: in Chinese, the word for mandarin sounds like the word for “gold,” so mandarins are often associated with good fortune at New Year. Pairing mandarins with gingerbread flavors yields a Pavlova that tastes as celebratory as it smells.
Ingredients
For exact quantities and step-by-step directions, see the recipe card below.
- Egg whites: Use large egg whites at room temperature so they whip to maximum volume. Chilled eggs are easier to separate.
- Granulated sugar: If available, use caster sugar or blitz granulated sugar briefly in a food processor to make it finer so it dissolves more easily in the meringue.
- White wine vinegar: Stabilizes the whipped egg whites. You can substitute lemon juice or cream of tartar.
- Corn starch: Helps create the soft marshmallow center typical of Pavlova. Potato starch can be used as an alternative.
- Spices: Ground cinnamon, clove, nutmeg, and ginger give the meringue a warm gingerbread flavor.
- Heavy cream: Choose heavy or whipping cream with at least 30% fat for stable whipped cream.
- Mascarpone: Adds richness and helps stabilize the whipped cream.
- Mandarins: Use organic, untreated mandarins when possible.
- Citrus juice: Freshly squeezed orange and lemon juice are best for the sticky sauce.
- Maple syrup: Adds sweetness and depth to the sauce; golden syrup or light corn syrup can be substituted.
How to make mandarin and gingerbread Pavlova
Step 1. Preheat the oven to 230°F (110°C). Line a baking sheet with parchment and draw an 8-inch (20 cm) circle on the paper. Turn the parchment so the pencil mark is on the underside.
Step 2. To make the meringue, whisk egg whites with a pinch of salt in a stand mixer or with an electric hand mixer until soft peaks form.
Step 3. Add the sugar slowly, a spoonful at a time, while whisking until the meringue is stiff and glossy. Mix in white wine vinegar and corn starch and beat for a few more seconds.
Step 4. Use a large metal spoon to mound the meringue inside the drawn circle on the baking sheet.
Step 5. Sift the ground spices over the meringue and shape a dome using a rubber or bent spatula.
Step 6. Bake at 230°F (110°C) for 20 minutes, then reduce the oven temperature to 210°F (100°C) and bake for another 1 hour 15 minutes.
Step 7. Turn off the oven and leave the meringue inside with the door closed for 3–4 hours, or preferably overnight, until completely cooled.
Step 8. To make the mascarpone whipped cream, whip cold heavy cream until it begins to thicken, then add cold mascarpone and icing sugar and beat to medium peaks.
Step 9. To prepare the mandarins, peel and separate them into segments. Cut segments in half if desired and remove any seeds.
Step 10. To make the sticky sauce, peel three strips of mandarin zest. In a small saucepan, combine the zest strips, a cinnamon stick, orange and lemon juices, and maple syrup. Bring to a boil and simmer until reduced to about 1/3 cup (roughly 80 ml), about 6 minutes. Remove and discard the zest and cinnamon, then allow the syrup to cool.
Step 11. Set the syrup aside to cool to room temperature.
Step 12. To assemble the Pavlova, transfer the cooled meringue to a serving plate or cake stand. Spread a generous layer of mascarpone whipped cream over the dome, arrange mandarin segments on top, and drizzle the sticky sauce over everything.
Step 13. Serve immediately for the best texture and contrast between crisp meringue and creamy topping.
Expert Tips
Follow these quick tips to get a reliable Pavlova every time.
- Top the meringue with mascarpone cream and mandarin slices right before serving; otherwise the meringue will soften from the cream and syrupy fruit.
- Make-ahead: You can bake the meringue dome a day ahead. Leave it in the closed oven to cool and store it in an airtight container until ready to decorate.
Recipe variations
- Flavorings: Adjust the spice blend in the meringue to taste — increase cinnamon, ginger, clove, or nutmeg by up to 1 teaspoon each for a bolder profile.
- Toppings: Substitute other citrus fruits such as blood oranges or grapefruit for mandarins. Supremed citrus segments also work well for a refined presentation.
- Decoration: Add gingerbread cookies, crushed or whole, or decorate with caramel shapes for added texture and seasonal flair.
Storing and freezing
This Pavlova is best eaten soon after assembling. Store leftovers covered in the refrigerator and consume within 24 hours.
You cannot freeze an assembled Pavlova, but you can freeze the baked meringue shell. Place the cooled meringue on a parchment-lined tray and freeze for at least 3 hours. Transfer it to a freezer bag, remove excess air, seal, label, and freeze for up to three months.
To defrost, bring the frozen meringue to room temperature for 2–3 hours before decorating. Cover it with a paper towel while defrosting to avoid condensation on the surface, then top with cream and fruit.
Love holiday desserts? Try these next!
- French Gingerbread Loaf
- Oatmeal Craisin Cookies
- Christmas Meringue Spheres
- Bredele (Alsatian Christmas Cookies)
- Browse other Christmas recipes for more ideas
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Recipe card
Mandarin and Gingerbread Pavlova
Mandarin and Gingerbread Pavlova is a festive dessert made with spiced meringue, mascarpone whipped cream, and fresh mandarins. It balances crisp meringue, creamy topping, and bright citrus for a seasonal treat.
- Author: Irina Totterman
- Total Time: 3 hours, 30 minutes (plus resting time)
- Yield: 8 servings
- Category: Cakes
- Method: Baking
- Cuisine: Australian
Ingredients
For the meringue:
- 6 egg whites, room temperature
- 1 ½ cups (330 g) granulated sugar (or caster/superfine sugar)
- 1 tablespoon white wine vinegar (or lemon juice)
- 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
Instructions
- Preheat oven to 230°F (110°C). Line a baking sheet with parchment paper and draw an 8-inch (20 cm) circle. Turn the parchment over so the pencil line is underneath.
- To make the meringue: whisk egg whites and salt until soft peaks form. Add the sugar a spoonful at a time until the mixture is stiff and glossy. Add white wine vinegar and corn starch and beat briefly.
- Use a large metal spoon to mound the meringue within the circle. Sift the spice mix over the meringue and shape a dome with a spatula.
- Bake at 230°F (110°C) for 20 minutes, then reduce to 210°F (100°C) and bake for 1 hour 15 minutes more.
- Turn off the oven and leave the meringue inside with the door closed for 3–4 hours or overnight to cool completely.
- Prepare mandarins by peeling and separating into segments; cut segments in half if desired and remove seeds.
- To make the sticky sauce: combine zest strips, cinnamon stick, orange and lemon juices, and maple syrup in a saucepan. Boil and reduce until about 1/3 cup remains. Discard zest and cinnamon and cool the syrup.
- To make mascarpone whipped cream: beat cold heavy cream, then add mascarpone and icing sugar and whisk to medium peaks.
- Assemble: place the meringue on a serving platter, spread mascarpone whipped cream, top with mandarins, and drizzle the sticky sauce just before serving.
Notes
- Process granulated sugar briefly in a food processor to make it superfine if you don’t have caster sugar; it dissolves more readily in the meringue.
- Top the meringue just before serving to keep the shell crisp.
- Make-ahead: bake the meringue dome a day in advance and decorate on the day of serving.
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
Nutritional information is provided as an estimate for guidance only.
Originally published January 01, 2020. This version has been updated and may differ from the original.
For reference, an earlier version of this recipe included caramel tree decorations made with ⅓ cup (75 g) granulated sugar and 2 tablespoons (30 ml) water. To make those decorations, melt sugar and water in a saucepan until golden, then drizzle onto parchment in tree shapes and let cool until set.