"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Boccone Dolce (sweet mouthful) Recipe

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This recipe for Boccone Dolce (sweet mouthful), by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mardy Sackley
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 egg whites
pinch salt
1/4 tsp cram of tartar.
1 cup sugar
6 ounces semi sweet chocolate, chopped
3 tbsp water
3 cups whipping cream
1/3 cup sugar
1 pint strawberries sliced thin

Directions:
Directions:
Preheat oven to 250. Beat 4 egg whites until stiff, add pinch salt and cream of tartar. Gradually beat in 1 cup sugar and continue to beat until meringue is stiff and glossy.

Place parchment paper on baking sheets. Trace three even circles on parchment paper. Spread meringue evenly over the circles about 1/4 inch thick - you can use a pastry bag to spread meringue in a circle. Bake very slow for 20-25 minutes until pale gold but still pliable. Remove from oven and remove parchment from bottom. Put on cake racks to dry.
Filling
Melt in double boiler - 6 ounces semisweet chocolate pieces and 3 tbsp water.
Whip 3 cups cream until stiff. Gradually add 1/3 cup sugar and beat until very stiff.
Slice 1 pint of fresh strawberries
Presentation
Place a meringue layer on serving plate and spread with a thin coating of melted chocolate. Then spread a layer about 3/4 inch thick of the whipped cream and top this with a layer of the sliced strawberries. Put a second layer of meringue on top, spread with chocolate, another layer of whip cream and sliced strawberries, then top with third layer of meringue. Frost sides smoothly with remaining whip cream. Decorate top meringue layer with strawberries and drizzled chocolate

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Chuck's Uncle Charlie used to make this for us when we vacationed at his home in Plymouth, Mass. one year. I love this recipe, but I wouldn't even try the layers of meringue without a pastry bag. That makes distributing the meringue in the circles much, much easier.

 

 

 

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