boccone dolce | kumquat
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Boccone Dolce

Servings 8 servings.


  • Cooking spray
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons sugar divided
  • 1 1/2 cups heavy cream
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons milk
  • 2 cups sliced strawberries
  • 2 cups blackberries


  • Preheat oven to 275`.
  • Spray 2 baking sheets with cooking spray. Place parchment paper on baking sheets. Draw 3 (8-inch) circles on paper. Turn paper over.
  • Beat egg whites, cream of tartar, and salt with a mixer at high speed until foamy; add vanilla. Slowly add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form.
  • Divide meringue evenly among 3 circles; spread evenly with a spatula or the back of a spoon to fill circles. Bake at 275` for 1 hour or until dry. Turn off oven and let meringues cool in oven for 4 hours. Gently remove cooked meringues from parchment paper.
  • Combine heavy cream and remaining 2 tablespoons sugar in a large bowl. Beat mixture with a mixer at high speed until stiff peaks form. Set aside.
  • Combine chocolate chips and milk in a medium bowl. Carefully melt in the microwave; stir till smooth.
  • Place one meringue layer on a serving plate or cake stand. Spread 1/2 of chocolate on top of meringue. Spread 1/3 whipped cream on top; top with 1/3 berries. Repeat layers once. Top with final meringue, and remaining whipped topping and berries. Cover loosely and chill for a couple of hours before serving.