Boccone Dolce Sweet Mouthful 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.

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.