For an even easier version of this, you can use pre-made meringues, but it’s even more delicious when you make your own. Prepare the Eton mess on the same day while the meringues are super-fresh.
270g raspberries, washed and patted dry
1 teaspoon honey
250ml double cream
2 teaspoons matcha powder, plus extra for dusting 20g caster sugar
For the meringues
1 egg white
pinch of sea salt
230g caster sugar
Start by making the meringues. Preheat the oven to 140°C (275°F), Gas Mark 1 and line a baking tray with baking paper.
Put the egg whites into a clean bowl with the salt and whisk until they hold soft peaks. Add half the sugar and whisk to blend well with the egg white. Add the remaining sugar and whisk again until the mixture is thick and shiny and holds stiff peaks.
Dollop large spoonfuls of meringue onto the lined sheet, ﬂattening them slightly with the back of the spoon. Bake in the oven for 2 hours until the meringues are completely dry and crisp on the outside (they will still be a bit squidgy in the middle) and can be lifted off the paper easily. Remove and leave to cool in a dry place.
Blitz 150g of the raspberries with the honey in a blender until you have a smooth sauce and set aside. Gently whisk the cream, matcha powder and sugar together until it is very lightly whipped.
Break the meringues into bite-sized pieces and ﬁll a shallow serving platter with meringue, matcha cream, raspberry sauce and remaining whole raspberries. Decorate the tops with a dusting of matcha powder.
More delicious matcha recipes in The Matcha Cookbook