Food, Meringues, Recipes

Spiced Brown Sugar Pavlova with Whipped Cream Cheese, Gingerbread and Salted Caramel

It’s no secret that I am a huge fan of Christmas baking. Each year it’s usually a debate between whether I bake something gingerbread related or go with the classic Aussie pavlova. This year I decided to combine the best parts of both these festive desserts and make a gingerbread pavlova!

This dessert is truly a decadent treat and a real showstopper at the table for Christmas lunch. And while it seems there are quite a few steps required to create this masterpiece, each element can be made prior and stored for a quick assembly on the day.

Instead of layers of gingerbread cake, I made discs of crunchy meringue using brown sugar and spices. Because brown sugar has more moisture in it than the traditional white sugar used in a pavlova, the meringue takes longer to bake and set in the oven. Unfortunately I learnt this the hard way when I first tested this recipe – the layers of pav looked done, but when I transferred them from the baking tray they all collapsed! The second time around I cooked the meringues for 1 hour and 20 mins (plus cooling time) and they were perfect – crunchy on the outside and slightly marshmallowy on the inside.

In between each layer of spiced pavlova, there is whipped cream cheese. This is made from a delightful blend of cream and cream cheese which is then whipped until light and fluffy. I always top my gingerbread cake with cream cheese icing, and my pavlova with whipped cream, so this was the perfect happy medium!

The final addition to this creation was a generous scattering of crumbled gingerbread cookies and drizzle of homemade salted caramel sauce between each layer.

Spiced Brown Sugar Pavlova with Whipped Cream Cheese, Gingerbread and Salted Caramel

5 from 4 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8
Author: Swah

Ingredients

Spiced Brown Sugar Pavlova

  • 6 egg whites room temp
  • 1 cup caster sugar
  • 1/2 cup brown sugar
  • 1 1/2 tbsp cornflour
  • 1 1/2 tsp white vinegar
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp cardamom

Salted Caramel

  • 1 cup caster sugar
  • 120 ml water
  • ¾ cup thickened cream
  • 2 tsp sea salt

Whipped Cream Cheese

  • 250 g cream cheese
  • 250 ml thickened cream
  • 1/4 cup icing sugar

Crushed gingerbread biscuits (I used Pfeffernüsse)

    Instructions

    Pavlova:

    • Preheat oven to 150°C and line 2 baking trays with parchment paper.
    • Using an electric mixer, beat egg-whites until soft peaks form.
    • Gradually add the caster and brown sugar, beating well until the mixture is glossy and the sugar has dissolved.
    • Add the cornflour, vinegar and spices and beat until well combined.
    • Spoon mixture into 3 x 18-20cm circles. Using a palette knife, shape into a circle.
    • Place in the oven, reduce the heat to 120°C and cook for 1 hour and 20 minutes.
    • Then turn the oven off and allow the meringues to completely cool in the oven (at least an hour).

    Salted Caramel:

    • Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
    • The mixture should turn a golden caramel colour after around 5-10 minutes. DON’T stir the caramel mixture – the sugar will crystallize.
    • Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Whisk until combined.

    Whipped Cream Cheese:

    • Whip the cream until stiff peaks form and then set aside.
    • In another bowl combine the cream cheese and icing sugar and beat until smooth.
    • Fold in the whipped cream and gently stir until combined.

    Assembly:

    • Gently transfer the first layer of pavlova to a cake stand. Spread 1/3 of the whipped cream cheese over the top, followed by a scattering of crumbled gingerbread cookies, and a generous drizzle of the salted caramel.
    • Carefully put on the next layer of pavlova and repeat the cream, gingerbread and salted caramel process until you have three layers.
    • Enjoy!

    I hope you love this Christmas hybrid dessert as much as me! If you’re more of a classic Christmas dessert kinda gal/guy (which is totally fine) may I suggest my Chocolate Gingerbread Cake or Pavlova with Cream, Passionfruit and Kiwi?

    Happy festive baking everyone!

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    5 Comments

  • Reply Isadora Guidoni December 20, 2017 at 6:09 am

    Interesting enough, this looks delicious! Will sure make it over the weekend!

    • Reply Swah March 10, 2018 at 12:34 pm

      I hope you love it Isadora!

  • Reply Ashleigh Batterham December 26, 2019 at 8:19 am

    Tried this out for Christmas – was absolutely delicious!! Just swapped cream cheese for regular cream as I’m not very keen on cream cheese and was still so yum :)

  • Reply Ashleigh Batterham December 26, 2019 at 8:19 am

    5 stars
    I just tried this out for Christmas – was absolutely delicious!! Just swapped cream cheese for regular cream as I’m not very keen on cream cheese and was still so yum :)

    • Reply Swah March 8, 2021 at 10:47 am

      Oh yay glad you liked it! And great idea swapping out the cream cheese for regular cream, sounds delicious :)

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