Ah, the Boccone Dolce Cake—a symphony of sweetness that’s bound to make your taste buds dance. Picture this: layers of meringue cradling a medley of fruits, with whipped cream cascading like a fluffy cloud. It’s a dessert that feels like a warm embrace on a chilly day, reminiscent of those afternoons spent in a cozy café watching the world drift by.
Steps
- Preheat your oven to 200°F and draw three 9 1/2 inch circles on parchment paper, flipping it over to avoid placing meringue directly on ink.
- In a stand mixer, whisk room temperature egg whites with sugar, salt, and cream of tartar on high speed for approximately 7 minutes until stiff peaks form.
- Evenly distribute the beaten egg whites among the three drawn circles on parchment paper, forming them into 1-inch tall, flat-topped layers.
- Bake the meringue layers for 6 hours at 200°F, rotating the pans every 2 hours for uniform cooking, and allow them to cool to room temperature after baking.
- Chill the mixing bowl and whisk attachment in the freezer for 15 minutes, keeping the heavy cream in the fridge until ready to whip.
- Whip heavy cream with powdered sugar for about 2 minutes until stiff peaks form, and refrigerate the whipped cream until needed.
- Rinse, dry, and slice the strawberries lengthwise, then melt chocolate as per package instructions and spread it over each meringue layer.
- For assembly, place the first meringue layer on a serving platter, spread less than a third of the frosting over it, and top with sliced strawberries.
- Repeat the layering process with the remaining meringue layers, frosting, and strawberries, then pipe extra whipped cream on top and garnish with additional berries and chocolate if desired.
- Blend thawed strawberries with sugar in a food processor, and drizzle the resulting syrup over each cake slice before serving.
Ingredients
- 10 egg whites, at room temperature (equivalent to approximately 1 1/3 cups plus 1 tablespoon)
- 1 3/4 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 to 4 cups of fresh or thawed frozen strawberries
- 1 to 2 tablespoons granulated sugar, adjust to taste
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup chocolate chips (choose either milk chocolate, semi-sweet, or a combination)
- 1/2 pound strawberries
- 1 pint of raspberries or a selection of other berries for decoration
FAQ
- What is Boccone Dolce Cake?
- Boccone Dolce is an Italian dessert, which translates to “sweet mouthful.” It’s a unique cake consisting of three crispy meringue layers, chocolate, cream, and fresh berries, all topped with a berry syrup.
- How do I ensure my meringue layers are successful?
- To achieve stiff peaks, use room temperature egg whites and beat them with sugar, salt, and cream of tartar for about 7 minutes. If the meringue layers are still springy after baking, leave them in the turned-off oven for an additional hour to dry completely.
- Can I make the meringue layers ahead of time?
- Yes, you can prepare the meringue layers a day in advance. Let them cool to room temperature, then cover them with plastic wrap and leave them on the counter overnight.
- How should I assemble and serve the cake?
- Assemble the cake shortly before serving and enjoy it within two hours for the best texture. The frosting can soften the meringue over time, but brushing the layers with melted chocolate will help keep them crunchy a bit longer.
- What can I do if my egg whites aren’t at room temperature?
- Place the egg whites in a bowl over lukewarm water for 5 to 10 minutes, swirling occasionally, to bring them to the right temperature quickly.
Tips
- Prepare the meringue layers ahead of time, allowing them to cool to room temperature before covering with plastic wrap to keep overnight. This will save you time on the day you plan to assemble the cake.
- Ensure your egg whites are at room temperature for optimal volume when beating. If you forget, you can place them in a bowl over lukewarm water for 5 to 10 minutes, stirring occasionally, to bring them to the right temperature.
- To maintain the cake’s crunchiness, brush each meringue layer with melted chocolate on both sides. Once the chocolate sets, it acts as a barrier against the cream, keeping the meringue layers crisp for longer.
- Assemble the cake shortly before serving and aim to consume it within two hours for the best texture, as the frosting tends to soften the meringue layers over time.
Equipment
- Stand mixer with whisk attachment
- Parchment paper
- Baking pans (sized to fit 9 1/2-inch circles)
- Food processor or blender (for making berry syrup)
