Boccone Dolce Sweet Mouthful Recipes

BOCCONE DOLCE CAKE RECIPE

Steps:

• Preheat the Oven to 200°F. Draw three 9 1/2 inch circles with pen on parchment paper then flip paper over so you aren't placing meringue over ink. Use pen so you can still see the circle through the paper.
• Beat Room Temp Egg whites with sugar, 1/4 tsp salt and 1/4 tsp cream of tartar for about 7 minutes on high speed in your stand mixer with the whisk attachment, or until stiff peaks form. Note: if they aren't room temp, they will take much longer to beat.
• Divide the egg white mix between the three circles on parchment paper. Form the three layers into about 1" tall circles and shape them as evenly as possible. Flatten the top so the layers sit on top of each other easily when you assemble the cake.
• Bake for 6 hours at 200˚F, rotating the baking pans every 2 hours for more even cooking (mine were on two racks in the upper and lower thirds of the oven). If any of your layers are still springy in the center after baking, turn off the oven and leave them in there another hour to fully dry out. Remove from baking pans and cool to room temp.
• Freeze the mixing bowl and whisk attachment for 15 minutes. The cream will form best if your bowl and whisk are super cold. Also, keep your cream in the fridge until you are ready to whip it.
• Beat 3 cups heavy whipping cream with 1/2 cup powdered sugar for about 2 minutes or until stiff peaks form. Refrigerate frosting until ready to use.
• Rinse and dry berries and slice strawberries the long way.
• Melt chocolate according to package instructions. As soon as the chocolate is melted, spread it over the tops of each of three layers (see notes for tip #2).
• Place the first meringue layer on the platter you will be serving the cake on. Spread or pipe a little less than 1/3 of the frosting over the first layer. Place a layer of sliced strawberries over the frosting.
• Repeat with the next two layers and decorate the top by piping remaining whipped cream and topping with berries and more chocolate if desired.
• Use a food processor or blender to pulse your thawed strawberries with 1 to 2 Tbsp sugar and drizzle over the top of each slice.

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.

BOCCONE DOLCE "SWEET MOUTHFUL"

Steps:

• Preheat oven to 250. 1. Beat 6 egg whites with pinch of salt until foamy. Add cream of tartar and beat until soft peaks form. 2. Very gradually beat in sugar to form a glossy, still meringue with a texture and look something like cosmetic cold cream. 3. Line 3 baking sheets with parchment or waxed paper. Using an 8" cake pan, trace a circle on each of the parchments. Divide the meringue among these and spread it evenly over the circles using a spatula. 4. Bake at 250 for 1 hour watching closely for browning. Turn oven off and let meringue dry in the oven for about one hour longer. The meringues should not turn color beyond a very pale gold. If they begin to darken, prop open the oven door. If you like a crisp cookie like meringue, you might it drying longer, but it makes it more difficult in the assembly. 5. Remove meringues from oven and CAREFULLY peel off the paper. Set on racks to cool. 6. Melt chocolate with 3 Tbls.. water in a double boiler. Cool slightly and spread over 2 of the meringues. Make sure chocolate cools thoroughly on the disks before continuing. 8. Whip cream until stiff. 9. Place one chocolate-iced disk on a serving plate and spread with a thick layer of whipped cream. Slice the strawberries reserving about 8 for the top. Cover with 1/2 of the sliced strawberries. Repeat with 2nd chocolate covered meringue, whipped cream and sliced strawberries. Place the white meringue on top. Spread with whipped cream. Slice the remaining strawberries in half and arrange halved strawberries around the edge so a bright red and green border forms.