Ingredients for Boccone Dolce Sweet Mouthful
- 6 large egg whites
- Pinch of salt
- 1 teaspoon cream of tartar
- 1 ½ cups granulated sugar
- Semisweet Chocolate
- 2 tablespoons water
- Whipping Cream
- Fresh Strawberries
- Whole strawberries for garnish
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How to Make Boccone Dolce Sweet Mouthful
- Preheat oven to 250°F (120°C).
- In a clean, grease-free bowl, beat 6 large egg whites with a pinch of salt using a hand mixer until foamy.
- Add 1 teaspoon of cream of tartar and continue beating until soft peaks form.
- Gradually add 1 ½ cups granulated sugar, beating until stiff, glossy peaks form. (Be careful not to overbeat).
- Line a baking sheet with parchment paper. Trace three 8-inch diameter circles onto the paper.
- Evenly spread or pipe the meringue mixture into the circles.
- Bake for 1 hour.
- Turn off the oven and let the meringues dry in the oven with the door slightly ajar for another hour.
- Remove from oven and carefully peel off the parchment paper.
- Let cool completely on wire racks.
- Melt 6 ounces of semi-sweet chocolate with 2 tablespoons of water in a double boiler or microwave in 30-second intervals, stirring until smooth and glossy.
- Spread the melted chocolate evenly over two of the meringue layers and let stand until set.
- To assemble: Place one chocolate-covered meringue layer chocolate-side up on a serving plate. Spread with ½ inch of whipped cream (approximately 1 cup).
- Top with half of your prepared berries (approximately 2 cups).
- Repeat with the second chocolate-covered meringue layer, whipped cream, and remaining berries.
- Top with the plain meringue layer. Frost the entire cake with the remaining whipped cream.
- Garnish with whole strawberries and refrigerate for at least 24 hours before serving to allow flavors to meld.
- Optional: Substitute raspberries, blueberries, or sliced peaches for the strawberries.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
222g
Fat
160g
Carbs
23g
