Boccone Dolce Cake Recipes

MERINGUE CAKE WITH BERRIES

Steps:

• Prep: Preheat the oven to 200°F.Cut out 3, 9.5 - 10-inch circles from parchment paper. With a marker, draw an 8 - 8.5 inch circle in the middle of each piece of parchment. Turn the parchment over and place each parchment circle over an upside down 9-inch round pan, set aside (you can use layered aluminum foil if you don't have 3, 9 inch round pans).
• Prepare a large pastry bag (or a gallon size zip-lock bag) fitted with a large star tip. Set aside.
• Drape the sides of a small zip-lock bag over a glass/cup. Set aside.

BOCCONE DOLCE (SWEET MOUTHFUL)

Steps:

• Preheat oven to 250 degrees.
• Beat egg whites with salt until foamy.
• Add cream of tartar and beat until soft peaks form.
• Gradually beat in sugar until meringue is stiff and glossy.
• Line baking sheet(s) with waxed paper and trace 3 circles 8 inches in diameter.
• Evenly spread or pipe meringue into circles.
• Bake 1 hour.
• Turn off heat and let meringues dry in oven for another hour.
• Remove from oven and carefully peel off waxed paper;let cool completely on wire racks.
• Melt chocolate with water in top of double boiler and stir until smooth.
• Spread over 2 meringue layers and let stand until set.
• To assemble: Place one meringue circle chocolate side up and spread with 1/2 inch layer of whipped cream.
• Cover with half of sliced berries.
• Repeat with second chocolate-covered layer.
• Top with plain meringue and frost entire cake with remaining whipped cream.
• Garnish with whole strawberries and refrigerate 24 hours.
• Seasonal fresh fruit such as raspberries, blueberries or sliced peaches may be substituted for the strawberries.