Boccone Dolce (Sweet Mouthful)

This dessert takes minimal preparation, can be baked and assembled and refrigerated a day in advance and is always a success!

Ingredients
4 egg whites
pinch of salt
1/4 tsp cream of tartar
1 cup sugar

6 oz. semi sweet chocolate pieces
3 TBLS water

3 cups whipping cream until stiff
1/2 cup powdered sugar sugar

1 pint strawberries

Directions
1. Preheat oven to 225 (very slow)
2. Beat egg whites, salt, and cream of tartar until very stiff.
3. Gradually beat in 1 cup sugar and continue to beat until the meringue is stiff and glossy.
4. Line baking sheets with parchment paper and trace 3 circles. Spread the meringue EVENLY over the circles and bake in the slow oven for 1 ½ - 2 hours until meringue is pale gold but still pliable. Turn off oven and allow to sit for 15 minutes.
5. Remove from oven And carefully peel paper from bottom. Place on racks to dry.


FILLING:
Melt over hot water the chocolate with 3 TBLS water.
Whip: 3 cups cream until stiff. Gradually add 1/2 cup confectioners sugar and beat until very stiff.
Slice strawberries

Bottom layer: brush the bottom of one meringue with a thin coat of melted chocolate. Let cool
Middle layer: brush the bottom of one meringue layer with a thin coat of melted chocolate. Let cool

Pipe whipped cream on top of first chocolate layer
Top with sliced berries
Place 2nd layer of meringue on top, chocolate side up.
Pipe whipped cream on top
Top with more berries
Place top layer of meringue, top side up, on top and pipe whipped cream on top.
Finish with strawberries and drizzle chocolate, if desired

REFRIGERATE 4 HOURS BEFORE SERVING


Ingredients