White Chocolate Tiffin With Crushed Meringues And Fruit
on Mar 15, 2022, Updated Nov 23, 2022
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Fan of both chocolate fridge cake and strawberries and cream? This divine white chocolate tiffin is like a cross between the two. The best part? It’s no bake, and you need just 6 ingredients and 15 minutes to make it. This just might be the perfect way to use up leftover crushed meringues!
Tiffin meets Eton Mess
Tiffin is an Indian English word meaning ‘light snack or meal’. But now it’s also a sweet treat made with 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 just chocolate fridge cake? If you’re in Australia you’d do better comparing it to Hedgehog slice.
Traditionally it’s made with milk or dark chocolate on top, but I thought I’d switch things up here! In any case it’s one of the easiest and most delicious types of chocolate cakes you can make!
Especially if you add dried red berries and meringues to it – Eton Mess style!
Now, if you’re British, you probably have a shocked look on your face right now.
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 a really quick, no bake summer dessert that is whipped cream mixed with crumbled meringue and red summer fruits.
You’ll love this white chocolate tiffin (meets Eton Mess!) if:
- you’re a fan of white chocolate
- you want to make a sweet treat but you don’t want to turn on the oven
- you only want to use a few ingredients (say 6?)
- you want to make a crowd pleasing treat to share at a picnic, party or other event (it’s sweet, very sweet, but just cut it into small chunks and enjoy!
- you have leftover chocolate, meringues and dried fruit.
About the ingredients
You only need 6 ingredients to make this white chocolate treat. How simple is that?
Digestive biscuits: Any. Use Graham Crackers if you’re in the USA.
Butter: To melt and stir through the crushed biscuit crumbs with some meringue bits and chopped dried fruit.
Crushed meringue: As explained above, this is to stir through the biscuit base AND to scatter over the chocolate on the top. Any shop bought kind is absolutely fine. If you’re buying ‘meringue nests’ around 2 crumbled up is about the right amount.
Golden syrup: Add a couple of tablespoons of Golden Syrup and stir (go with Corn syrup in the USA). Then press into the bottom of a 8 inch square cake tin.
White chocolate: To spread over the top. I usually find a supermarket own brand or Aldi/Lidl is perfectly fine. But choose your favourite brand.
Chopped dried fruit: This is also to stir through the biscuit and to decorate the top. I usually head to the baking isle to find dried cranberries, strawberries, raspberries, or even plain old raisins if that’s all they have. Have a dig around in your pantry first to see what you already have!
How to make white chocolate tiffin
You can have this stashed in your fridge for dessert ’emergencies’, picnics and lunch box treats in just a few very simple steps:
Step 1: Crush biscuits. The best way to do this is in a big food bag with a rolling big. You want the biscuits to be finely crushed, but it’s OK if there are still a few big pieces left.
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 this white chocolate tiffin 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!
Substitutions and variations
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), and honey or maple syrup.
If you need to make your tiffin gluten free, simply use gluten free biscuits/cookies (any you like).
Use any dried fruit you like, and any kind of crushed meringue. Leftover from a pavlova is perfect.
I love this tiffin made with white chocolate as it goes so well with the meringues and dried red fruits. But feel free to use either milk or dark chocolate instead.
Although this is quite a traditional dessert, it’s quite easy to make it your own. Add your favourite crushed candy, coconut, glace cherries, nuts, turkish delight… whatever you like!
Top Tip: Chocolate tiffin is perfect for making after a holiday such as Christmas or Easter when you have lots of dried fruit, biscuits and perhaps meringues leftover!
How to serve it
I love to cut this into tiny squares and serve it as a delicious treat at a party, picnic or event. It’s also great for tucking into lunch boxes!
Tiffin can also make a great addition to a charity bake sale, or you can pack tiny squares of it into food bags and give them as a gift.
More things to know (FAQ)
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.
This may be harder to find if you don’t live in the UK or Australia. But that’s OK because you can use honey, maple syrup or even corn syrup instead.
Or, to be honest, you can just skip it altogether…
No, not at all! They are both a kind of no-bake traybake, so they have that in common. But unlike tiffin rocky road doesn’t usually contain any golden syrup, cocoa or meringues.
Rocky road is made in a few different ways depending on where you’re from. But I make it by mixing chocolate with crushed biscuits, marshmallows, nuts and fruity candies. I have a great recipe for Christmas rocky road (that you can make any time) if you want to find out more.
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!
- This 5-ingredient hedgehog slice is another quick and easy version of fridge cake. This time it’s Australian and you’ll need a can of condensed milk to make it. Or how about classic caramel shortbread made with condensed milk, too?
- Got Cheerios or cornflakes, marshmallows, butter, peanut butter and chocolate in the pantry? Make these addictive peanut butter Cheerio bars or these peanut butter crunch 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!
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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White Chocolate Tiffin With Crushed Meringues And Fruit
Ingredients
- 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
Instructions
- 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!
Lol, I was one of those people who was like, ‘what on earth is Eton Mess’? Now that I know, it looks and sounds wonderful! I am also more of biscuit and chocolate kinda gal too, so this version is fantastic for me! And I love that its no-bake!
Happy we’re on the same page, Kathleen! 🙂
Well, I have never heard of Eton Mess or fridge cake but both sound like of good to me? Regardless, your dessert looks absolutely delicious, what lovely presentation. I’ll send you my address for shipping purposes, hehe. Beautiful Helen!
Oooh, send away, Laura! Sad to say, but there is probably so much sugar in these things they’d be fine when they got to you! 😉
Okay, I may not be British, but this cake literally looks like EVERYTHING! White chocolate is my life and I’m dying over all that gorgeous dried fruit you packed into these beauties! I don’t even care that the weekend is over–these need to happen ASAP!
Hehe … eat away, Sarah, weekend or not! Glad you like them!
I am not usually a fan of eton mess either, as it has too much cream, so this sounds like a good solution. I love that it is called fridge cake too.
Glad you like it, Dannii!! 🙂
Ooh I absolutely love the sound of this Helen! A fridge cake Eton Mess? That’s sheer brilliance 😀
Thank you, sweet Lorraine!!
I’ve never heard of eton mess before, but I do like the sound of it! This sounds like an even better version, Helen! I love the flavors in here. What a perfect treat!
Thank you, Gayle! I knew you US-siders wouldn’t have heard of Eton Mess, but I knew you’d all love it! 🙂
I think I love you.
This. Is. GOLD. I adore Eton Mess (seriously, how unpatriotic of you to not love it) but it is such an effort to make!
Seeing this makes me think of a zillion other variations that could be done. I love this SO MUCH!
And I love the idea of working in cafes! There are some days when I do feel a little too isolated working from home 🙂 I should do that – thanks for the idea! N x
Wait, you ‘think’ you love me? Now come on, Nagi, you can do better than that!
You definitely could make a million different versions of this. That’s what I love about it – just throw everything in a bowl with a bit of melted butter and syrup and you can’t go wrong.
You should DEFINITELY try the coffee shop thing. Working from home can be REALLY isolating at time and honestly I feel much more productive and creative when I’m surrounded by people and noise! I’ve even started meeting other workers who often hit the coffee shops – so you ‘sort of’ end up with work mates! 🙂
I love your twist on the classic and I would enjoy this much more than the original. Now I’m craving digestives 🙂
Oooh, so sorry about that, Janette! Hey, I think there are recipes for homemade out there, though … does that help? 😉
Hi Helen, never heard of this dessert before. Like how you changed it up to make it your own. England sounds like such a grand place. Hope to visit some day.
Hi, Cheri! England is OK, but not on days like today when it’s rained absolutely ALL day! So glad you like the sound of this fridge cake. It’s so simple and very easy to make your own!
Before Digestives were available here in the US, I used to hoard them on trips back from the UK. One time I got stopped by security with 7 rolls of those and hob nobs in my carry on. I got some odd stares before I finally mumbled, “I really like these cookies.” Embarrassing. Anyway, i love all of the things in these bars, so I’m excited to try them!
Oooh, I love Hobnobs, too! That’s hilarious that you took so many back with you! I’ve heard you can make your own … I must try that!