Recipe: Yuzu, cherry and matcha Eton mess

Recipe: Yuzu, cherry and matcha Eton mess

30m prep | 1h cook

Last updated

There are few desserts as easy to put together, beautiful to look at and delicious to eat as an Eton mess. Enjoyed either in a bowl, or piled high in a glass, it’s a dessert that manages to be both simple and sophisticated at once.

Named for Eton College, where it is said to have been first served (though there is, as always, some debate), the beauty of the dish is its limitless customisability. Traditionally incorporating a fruit element – by way of either a puree, fool or fresh fruit – along with meringue and whipped cream, a ‘mess’ is a delicious contrast of flavours and textures.

This version utilises a pair of classic Japanese flavours, with the organic yuzu spread adding both the citrus fruit’s unique zing and its rich, floral flavour, and matcha green tea powder incorporated into chewy meringues that perfectly contrast the fruit and cream. We’ve added in-season fresh cherries, but a jar of Amarena cherries can be drained and used at any time of year.

Carwari Organic Yuzu Spread is made using only ripe yuzu fruit and grape juice, capturing the incredible flavour of yuzu without the addition of any preservatives. Simply spread over cakes, mix into cocktails or stir through yoghurt, or combine with miso to make an incredible marinade and glaze for chicken, eggplant or beef.

The Essential Ingredient Matcha Green Tea Powder is richly flavoured and vibrantly coloured, perfect for baking, home-made ice creams and confectionaries, as well as for use in savoury dishes.

Ingredients (Serves 4)

  • 2 fresh egg whites, room temperature
  • 125g caster sugar
  • 1 tbsp matcha powder
  • 1/4 tsp cream of tartar
  • 300mL thickened cream
  • 2 tbsp caster sugar
  • 1 jar organic yuzu spread
  • 1 cup halved, pitted cherries (or Amarena cherries, drained)
  • Extra matcha for dusting

To make the meringues, whip the egg whites in a stand mixer, with a hand beater or using a whisk until frothy, then add the cream of tartar. Whip until the egg whites have stiffened completely, then beat in the sugar one tablespoon at a time. Once glossy, quickly beat in the matcha powder.

Preheat your oven to 150C, and line a baking tray with greaseproof paper. Pipe or spoon small mounds onto the paper, leaving enough room around them to account for a little spreading out as the cook.

Bake for 30 minutes, then turn off the oven and leave the meringues (without opening the door) for another hour.

Whip the cream and sugar together until very thick.

Using a piping bag or spoon, add a layer of whipped cream to your glasses or bowls, then a layer of yuzu spread. Add cherries and meringues broken into large pieces, then repeat with more cream, and another layer of yuzu, cherries and meringue. Dust a little more matcha powder over the glass or bowl (optional), and serve.

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