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Mandarin and Gingerbread Pavlova Recipe

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4.1 from 14 reviews

This Mandarin and Gingerbread Pavlova is a festive and elegant dessert featuring a crisp meringue shell infused with warm holiday spices. Topped with mascarpone whipped cream, fresh mandarins, and a tangy maple-orange syrup, it offers a perfect balance of sweet, tart, and spicy flavors. Ideal for holiday gatherings or special occasions, this pavlova needs time to set but is straightforward to prepare.

Ingredients

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

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

Mandarins and Sauce

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

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 230°F (110°C). Line a baking sheet with parchment paper and draw an 8-inch (20 cm) diameter circle on the paper using a pencil. Turn the parchment over so the pencil line is underneath.
  2. Make Meringue: Using an electric or stand mixer, whisk the egg whites and a pinch of salt together until soft peaks form. Gradually add the granulated sugar, one spoonful at a time, whisking until the meringue is stiff and glossy. Add the white wine vinegar and corn starch, and continue beating for a few seconds to incorporate.
  3. Shape Meringue Dome: Spoon the meringue onto the prepared baking sheet inside the circle, using a large metal spoon. Sprinkle the spices—ground cinnamon, clove, nutmeg, and ginger—over the meringue evenly with a flour sifter. Shape the meringue into a dome using a bent or rubber spatula.
  4. Bake Meringue: Place the baking sheet in the preheated oven and bake for 20 minutes at 230°F (110°C). Then reduce the temperature to 210°F (100°C) and bake for an additional 1 hour 15 minutes.
  5. Cool Meringue: Turn off the oven and leave the meringue inside with the door closed for 3 to 4 hours, or preferably overnight, to cool completely and dry out.
  6. Prepare Mandarins: Peel the mandarins and separate into segments. Cut each segment in half if desired, and discard any pips.
  7. Make Sticky Sauce: Peel three strips of zest from a mandarin. In a small saucepan, combine the mandarin zest strips, cinnamon stick, orange juice, lemon juice, and maple syrup. Bring to a boil and let simmer for about 6 minutes or until the syrup reduces to approximately 1/3 cup. Remove the zest strips and cinnamon stick, and set the syrup aside to cool.
  8. Make Mascarpone Whipped Cream: In a mixing bowl, beat the cold heavy cream with an electric mixer until it begins to thicken. While continuing to whisk, add the cold mascarpone cheese and icing sugar, and beat until medium peaks form.
  9. Assemble the Pavlova: Transfer the cooled meringue to a serving platter or cake stand. Generously spread the mascarpone whipped cream over the meringue dome, arrange the mandarin segments on top, and drizzle with the sticky maple-orange sauce.

Notes

  • Use room temperature egg whites for better volume and stability in the meringue.
  • Ensure the oven temperature is low and stable to dry out the meringue without browning it too much.
  • The pavlova is best assembled just before serving to prevent sogginess.
  • Overnight cooling of the meringue in the oven helps achieve a crisp shell and marshmallow-like interior.
  • Maple syrup adds a subtle depth to the sauce, but honey can be used as a substitute if desired.

Find it online: https://marthatasty.com/mandarin-and-gingerbread-pavlova-recipe/