Combine the honey, egg yolks and spices in a small pot. Set over medium heat and bring the mixture to a slow simmer, stirring constantly. Simmer until lightly thickened, about 2 minutes. Remove the mixture from the heat, spoon into a large bowl and cool to room temperature.

In a second bowl, beat the egg whites until stiff peaks form. Whisk 1/4 of the egg whites into the honey mixture. Use a spatula to fold the remaining egg white into the egg yolk mixture. Spoon the mixture into decorative glasses. Refrigerate the mousse until set, about 4 hours. To serve, decorate the top of each mouse with a few berries, such as raspberries or blackberries, and garnish with mint sprigs.

Note: On the Canadian egg industry’s website, they state that it is safe to eat raw or soft-cooked eggs as long as they are handled properly. They say to always use fresh, Canada Grade A eggs that have been kept refrigerated. Before using them, check the best before date and ensure the eggshells are clean and crack-free.

Under these circumstances, the Canadian egg industry says the risk of bacterial contamination from a raw or under-cooked egg is very minimal, but note that very young children, the elderly, those with weakened immune systems and pregnant women should be extra cautious and not eat raw or soft-cooked eggs.