Ready in 3 hours 30 mins
4 egg whites
200g caster sugar
3 tbsp Taiki Tea culinary matcha powder, sifted
150g fresh or defrosted raspberries
2 tsp honey
400ml COYO coconut milk yoghurt
- Preheat the oven to 140°C/120°C fan/gas mark 1 and line two large flat baking trays with baking paper.
- In a clean, glass bowl, whisk the egg whites with an electric whisk for 1-2 mins until all the white is fluffy and silky. Very slowly, add the sugar, a spoonful at a time, with the whisk on its slowest setting. Whisk for 3-4 mins until the mixture is stiff and flossy and forms ridged peaks without slipping in the bowl. Whisk in the matcha powder for 30 seconds only.
- Scoop large mounds of the meringue, spaced out from one another, on the prepared trays. Bake for 1 hour 30 mins, then turn the oven off, leaving the meringue to dry out for 2 hours.
- Place half of the raspberries and the honey in a food processor, then blend to a purée. Roughly break up the meringues with your hands or with the end of a rolling pin. Arrange half of the meringues between four serving glasses and top with half the raspberries, yoghurt and raspberry purée. Repeat the layers with the remaining ingredients and serve immediately.
Recipe and photography by Liz O'Keefe