Delicious and classic Eton Mess – a summer dessert of cream tossed with meringue and strawberries. And addictive buttery, biscuity, fruity no bake fridge cake. Combine the flavours of the two and see what deliciousness you get.
Erm… what’s Eton Mess?
I’m not really a fan of Eton Mess. Now, if you’re British, you probably have a shocked look on your face right now (‘She doesn’t like Eton Mess? What kind of a British food lover is she?’)
If you happen to not be from the UK, the look on your face might be resembling something a bit more confused (‘What on earth is Eton Mess, anyway? Sounds … errr … messy?’).
Well, Eton Mess is really quick, no bake summer dessert that is whipped cream mixed with crumbled meringue and red summer fruits.
Combine Eton Mess with fridge cake and what do you get?
So a traditional fridge cake is just crushed digestive biscuits (US = Graham Crackers) mixed with melted butter, cocoa, syrup and dried fruit. It’s all squashed into a cake pan, then smothered in a thick layer of chocolate.
You may know it better as chocolate biscuit cake? Or perhaps even chocolate tiffin? In any case it’s one of the easiest and most delicious types of chocolate cakes you can make!
You’ll love this white chocolate and red fruits chocolate biscuit cake if you’re a fan of white chocolate. It’s sweet, very sweet (I must admit) but just cut it into small chunks and enjoy!
How to make it
You can have this stashed in your fridge for dessert ’emergencies’ in just a few very simple steps:
Step 1: Crush biscuits.
Step 2: Add crushed meringue and dried fruit.
Step 3: Mix in melted butter and golden syrup.
Step 4: Press into a pan. Pour melted chocolate over the top. Sprinkle with more meringue and fruit.
Step 5: Let set in the fridge. Cut into small squares. EAT!
The most fun part of making these is sprinkling the crushed meringue and dried fruits (I used strawberries, blueberries and cranberries) all over the melted white chocolate at the end.
Pretty as well as delicious!
Don’t worry about the ‘Digestive biscuits’, ‘Golden Syrup’ and ‘meringue nests’ in this recipe if you don’t happen to be in the UK or Australia.
Yes, these are all very British or Australian ingredients, but you can use a different kind of biscuit/cookie (Graham crackers or a simple crumbly type cookie are fine), honey or maple syrup and any kind of crushed meringues.
How long will it keep?
I’m glad you asked! Because of the ahem significant amount of sugar in these, you’ll find they will last quite a while. You can store them for up to 2 weeks in an airtight container or covered tightly in the fridge.
You may find the meringue will soften or become chewy rather than crunchy, but it’ll still be delicious.
Of course if you prefer you can freeze leftovers (although I bet you won’t have any!) for up to 3 months.
More no bake treats
- These ‘magic’ chocolate pecan bars are another treat that you can make virtually one handed. You don’t even need a bowl for this delicious recipe!
- Got Cheerios, marshmallows, butter, peanut butter and chocolate in the pantry? Make these addictive peanut butter Cheerio bars in just minutes!
- These 5-minute chocolate pots are as impressive as they are easy!
- Fan of Wagamama’s white chocolate and ginger cheesecake? Make it at home!
- You’ll never believe these 5-ingredient raw chocolate orange truffles are healthy.
Check out 11 really easy dessert recipes (6 ingredients or less) if you’d like a list of more no fuss desserts just like this Eton Mess cake!
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Eton Mess fridge cake
Ingredients (UK/Australia? Click below for grams/ml)
- 9 ounces digestive biscuits see note 1 below
- 9 tablespoons unsalted butter (1 stick + 1 tablespoon)
- 2 tablespoons golden syrup see note 2 below
- 1 ounce pre-packaged meringue I used 2 ‘nests’ – see note 3 below plus extra for the topping (about 1 ‘nest’)
- 7 ounces dried red fruit chopped if necessary (e.g. raspberries, cranberries, blueberries, strawberries)
- 14 ounces white chocolate
- Line a baking tin (mine was roughly 30 x 23cm) with baking paper and set aside.
- Tip the biscuits into a freezer bag and crush them into smallish pieces using a rolling pin. Pour into a large bowl.
- Melt the butter in a saucepan, then add the Golden Syrup. Set aside to cool a little.
- Add about half of the dried fruit and the two crumbled meringue nests to the biscuits in the bowl and mix well. Then pour in the butter and syrup mixture and stir until all the mixture is coated.
- Press the mixture into the baking tin.
- Break the chocolate into a bowl, then microwave in 30-second bursts to melt (3 x 30-second bursts worked for me, then I stirred the chocolate well to finish off melting it). Spread over the biscuit cake, then sprinkle the rest of the dried fruit and the remaining crumbled meringue over the top. Leave to set completely in the fridge.
- Cut into smallish squares and enjoy!