Matcha Baka (Fool)
A light, no-fuss dessert of matcha whipped cream folded with crushed meringue and topped with fresh raspberries — elegant simplicity at its best.
A fool is one of those old-school British desserts that deserves way more attention than it gets — and this matcha version makes a strong case for it. Matcha-spiked whipped cream gets folded with crumbled vanilla meringue for a mix of airy richness and subtle crunch, then topped with fresh raspberries whose tartness cuts right through the sweetness. It comes together in minutes, requires no baking, and looks genuinely impressive in a bowl. Think of it as a deconstructed Eton Mess with a Japanese twist.
Ingredients
- 1 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1 tablespoon matcha, sieved, plus more for sprinkling
- 3/4 cup crumbled vanilla meringues, divided
- 1 pint fresh raspberries
Instructions
1. In the bowl of an electric mixer fitted with a whisk attachment, beat the cream, sugar, and vanilla until soft peaks form. Sprinkle in the matcha and mix on medium-high speed until the cream holds its shape. Fold in 1/2 cup of the meringues.
2. Divide between serving bowls. Top with raspberries and sprinkle the remaining meringues over. Garnish with matcha.
Notes
- Serves 4 to 6
