Boccone Dolce

I first had this dessert with my BFF on “girls day” at a local restaurant called Papa Hayden in Portland, Oregon.  It’s crunchy and creamy, light and fruity, and altogether delicious.  It looks so difficult to make, but when I found instructions online (thank you SubRosa) it didn’t look to bad to try.

This morning I started the meringue.

  • 1 1/2 cup egg whites – about 10 eggs
  • 2 cups white sugar
  1. Preheat the oven to 225 degrees.
  2. Beat the egg whites until stiff.
  3. Gradually add the sugar (1-2 T at a time) to incorporate it. Continue beating until glossy.
  4. Draw 3 8″ circles onto sheet of parchment – flip over and divide the meringue between them.  Spread it ou to the edges of the circle with a spatula
  5. Bake until dry and crispy – about 2.5 hours

…….more to come

Filling – whip until fairly stiff cream

  • 4 cups whipping cream
  • 1/4 cup sugar
  • 1 T vanilla

Put one layer of meringue onto the serving plate.  Add 1/3 of the whipped cream.  Layer on strawberries drizzle with melted chocolate (I used dark chocolate chips.  Add a second, then a third layer to complete the dessert.

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