Boccone Dolce

angak

Well-known member
Source: Vincent Price cookbook, posted by Michael in Phoenix

Preheat oven to very slow (250 degrees).

MERINGUE:
4 egg whites
salt
1/4 tsp. cream of tartar
1 cup sugar

FILLING:
hot water
6 ounces semi-sweet chocolate pieces
3 tbsp water
3 cups cream
1/3 cup sugar
1 pint fresh strawberries, sliced

MERINGUE LAYERS:

Beat until stiff: 4 egg whites, a pinch of salt and 1/4 tsp cream of tartar. Gradually beat in: 1 cup sugar and continue to beat until the meringue is stiff and glossy. Line baking sheets with waxed paper, and on the paper trace 3 circles, each 8 inches in diameter. Spread the meringue evenly over the circles, about 1/4 inch thick, and bake in the very slow oven for 20 to 25 minutes, or until meringue is pale gold but still pliable.
Remove from oven and carefully peel waxed paper from bottom. Put on cake racks to dry.

FILLING

Melt over hot water: 6 ounces semi-sweet 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 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 the whipped cream and sliced strawberries, then top with a third layer of meringue. Frost sides smoothly with remaining whipped cream. Decorate top meringue layer in an informal pattern, using remaining melted chocolate squeezed through a pastry cone with a tiny round opening. Or you may decorate with whole ripe strawberries.

Refrigerate for 2 hours before serving.
 
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