Go Back
+ servings
Eton Mess Rocky Road
Print

Eton Mess Rocky Road

White chocolate rocky road with meringue, dried strawberries and marshmallows
Course Dessert
Cuisine British
Keyword Rocky Road
Prep Time 30 minutes
Setting time 3 hours
Total Time 3 hours 30 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the rocky road

  • 500 g White chocolate
  • 200 g Butter
  • 100 g Shortbread or digestive biscuits broken up
  • 75 g Marshmallows gelatine free if serving to vegetarians, I use Freedom Mallows
  • 45 g Meringue nests broken up
  • 75 g Dried strawberries

For decoration

  • 2 tbsp Freeze dried strawberries

Instructions

  • Line an 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
  • Prepare a mixing bowl filled with the broken up biscuits, the marshmallows, the broken up meringue and the dried strawberries. Cut any bigger pieces of dried strawberries in half. Reserve a handful of the marshmallows and one of the meringue nests for decorating
  • Put the butter and white chocolate in a pan and melt together on a low heat, stirring together as it melts
  • Once it's fully melted and combined, take the pan off the heat
  • Pour almost all of the chocolate mixture into the mixing bowl of biscuits and meringue etc. and stir to fully coat the fillings with chocolate
  • Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture to fill in any gaps
  • Decorate the top with the reserved meringue and marshmallows, and the freeze dried strawberries
  • Put in the fridge overnight, or for 3-4 hours to set
  • Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture
  • If you store the rocky road in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge