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Babingtons Mini-Pavlova Recipe


This delicate dessert is a favorite amongst our Rome tearoom customers and is delicious, light and elegant 
Chiara suggests pairing your Pavlova with Miss Babington 125, an extraordinary blend of black tea enriched with rose petals, honey, vanilla, elderflower, juniper and mirth. Elegant and beautiful just like the Pavlova.
Try it for yourself at home and tell us what you think, here’s the recipe…
-75 gr albumen, room temparature
-225 gr castor sugar
-icing sugar to sprinkle over the top
-360 gr fresh cream
-5 gr icing sugar
-220 gr fresh raspberries

    -Preheat the oven to 250°F
    -Line a baking tray with oven paper
    -Pour the egg whites in a bowl and whisk, slowly add 75 gr of castor sugar and -keep mixing for about 1 minute
    -Keep mixing while slowly pouring the rest of the castor sugar in the mixture
    -Fill a sac a poche with the mixture and make small single portions of about 25 gr on the baking tray
    -Sprinkle the icing sugar over them and bake for about 2 hours
    -Whip the fresh cream with the icing sugar
    -Fill a sac a poche with the cream and, with a circular movement, cover the surface of each meringue
    -Garnish with fresh fruits such as raspberries, strawberries, kiwi, banana and serve chilled


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