This is a delicious classic dessert with a modern twist. It looks super impressive but it is so easy to make!


For the meringue:

4  egg whites

225g caster sugar

2 tsp cornflour

4 tsp Suki Matcha

1 tsp white vinegar

1 tsp vanilla extract

To decorate:

240g whipping cream

Approx. 300g mixed fruits of your choice (We used strawberries, blackberries and pomegranate seeds)


  1. Preheat the oven to 150°C/300°F.
  2. Place a sheet of baking paper on a tray, then, using a compass and pencil, mark out a 23 cm circle, then draw a 13 cm circle within the larger circle. Turn the paper over and set aside.
  3. Make the meringue. In a dry, clean glass bowl, use an electric mixer to whisk egg whites until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time until the mixture is nice and glossy.
  4. Sift in the cornflour and Matcha tea, add the vinegar and vanilla extract and gently fold through using a clean, dry spatula, taking care not to over mix.
  5. Carefully spoon the mixture between the two circles, distributing equally to create a wreath shape. Use a spatula to create waves and peaks.
  6. Reduce the heat to 120°C/250°F and bake for 1 hour. Turn the oven off and leave the meringue inside to cool completely.
  7. Once cool, carefully transfer the meringue wreath to a serving plate, then spoon the whipped cream over the top. Decorate with fruits and sift some extra Suki Matcha on top.
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Maybe you are new to Matcha green tea and want to work out new ways to include this super powered green tea into your diet? Well Matcha makes a great addition to your slushies, smoothies, shakes, energy balls and even cakes! We love its versatility - check out how to prepare Matcha here...

Have a go, experiment! We'd love to see your pics, share them with us below or over on our social channels using the #sukitea or in the comments below.. Happy Jan!