Boccone Dolce Cake



  • 10 Egg whites, room temperature
  • 1 3/4 cup Sugar
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Salt
  • 1 cup Chocolate chips, milk chocolate
  • 3 cup Heavy whipping cream
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla
  • 5 oz Strawberries, sliced


  1. Preheat oven to 200°
  2. Draw 3 circles on parchment paper, approximately 9 in, flip paper over so pen ink does not get on the mirengue
  3. In a large mixing bowl, beat egg whites, sugar, salt, an cream of tartar on high speed
  4. Once stiff peaks form, divide evenly unto parchment paper
  5. Shape them as evenly as possible
  6. Bake for 6 hours, rotating every 2 hours
  7. Remove from oven and let res until completely cool
  8. Melt chocolate as directed on packaging
  9. Spread chocolate evenly over each meringue
  10. Let rest until chocolate is solid
  11. In a large mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form
  12. Place first meringue on serving plate
  13. Spread 1/3 of the cream onto meringue
  14. Layer with strawberries
  15. Repeat for remaining layers
  16. Top with additional berries if desired


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