Eton Mess White Slice

Why You’ll Love This Recipe

I love this recipe because it’s simple to make yet looks stunning when served. It combines the classic flavors of an Eton mess with the chewy, crunchy charm of a white chocolate slice. The mix of crispy rice bubbles, sweet cherries, toasted macadamias, and fluffy marshmallows creates the perfect balance of textures. Plus, it’s no-bake apart from a quick melt on the stove — a great make-ahead dessert for parties or edible gifts.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups rice bubbles
2 cups desiccated coconut
3/4 cup sultanas
150g pkt red glace cherries, halved
1 cup macadamias, toasted, chopped
395g can sweetened condensed milk
100g copha, chopped
290g pkt white chocolate melts
Mini marshmallows, to decorate
Coconut flakes, to decorate
Fresh strawberries, hulled, sliced, to decorate
Fresh raspberries, to decorate

Directions

1. I grease and line a 20cm x 30cm slice pan with baking paper, making sure to leave a 3cm overhang on the long sides to help lift it out later.

2. In a large bowl, I combine the rice bubbles, desiccated coconut, sultanas, cherries, and three-quarters of the chopped macadamias.

3. In a small saucepan over low heat, I place the condensed milk, copha, and 100g of the white chocolate melts. I stir constantly for about 2–3 minutes until the mixture is smooth and fully combined.

4. I pour the warm mixture over the rice bubble mix and stir until everything is well coated. I press the mixture evenly into the prepared pan and refrigerate it overnight to firm up.

5. About an hour before decorating, I remove the slice from the fridge. I melt the remaining white chocolate in a microwave-safe bowl on medium power (50%), stirring every 30 seconds until smooth.

6. Working in sections, I spread a quarter of the melted chocolate over part of the slice and quickly decorate it with marshmallows, coconut flakes, strawberries, raspberries, and the remaining nuts. I repeat this process until the entire slice is beautifully decorated.

7. I refrigerate the slice again for about 15 minutes or until set, then cut it into even pieces to serve.

Servings and Timing

This recipe makes about 20 servings. It takes roughly 20 minutes to prepare and 5 minutes to cook, with additional chilling time overnight to set properly. It’s perfect for making ahead of special occasions or for preparing as a festive dessert platter.

Variations

I sometimes swap macadamias for pistachios or almonds for a slightly different flavor. For a nut-free version, I leave out the nuts and add extra dried fruit or crushed freeze-dried berries. I also like to drizzle a little melted dark or milk chocolate over the top for contrast. For a more tropical touch, I use dried pineapple pieces or mango instead of sultanas.

Storage/Reheating

I keep the slice in an airtight container in the refrigerator for up to one week. It also freezes beautifully for up to one month — I just separate the layers with baking paper to prevent sticking. I don’t reheat it; I simply let it sit at room temperature for a few minutes before serving so the texture softens slightly.

FAQs

Can I use white chocolate chips instead of melts?

Yes, I can use chips, but melts tend to give a smoother, glossier finish when melted.

Can I replace copha with butter?

Yes, I can use the same amount of butter, though the slice will be slightly softer in texture.

How do I stop the slice from sticking to the pan?

I always make sure the baking paper extends over the edges for easy lifting once set.

Can I make this without nuts?

Absolutely, I skip the nuts and replace them with extra rice bubbles or dried fruit.

What other fruits can I use for decoration?

I love using blueberries, blackberries, or even dried cranberries for color and flavor.

How far in advance can I make this slice?

I usually make it up to three days in advance — it keeps beautifully in the fridge.

Can I make it vegan?

Yes, I use dairy-free condensed milk and vegan white chocolate alternatives.

How do I cut the slice neatly?

I run a sharp knife under hot water, dry it off, and slice quickly for clean edges.

Can I serve this at room temperature?

Yes, but I prefer it slightly chilled — it holds its shape better and tastes fresher.

How do I package this slice for gifts?

I cut it into small squares, wrap each in baking paper or cellophane, and tie with a ribbon.

Conclusion

I love how this Eton Mess white slice combines creamy white chocolate, crunchy rice bubbles, and bursts of fresh fruit into one stunning treat. It’s simple, colorful, and full of flavor — perfect for sharing with family, friends, or as a beautiful edible gift. Every bite feels like a celebration, making it a dessert I keep coming back to year after year.