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Boccone Dolce: Submitted by: Meg | Date Added: 11 Mar 2014
Listed in: Sweets

Meringue Layers:
4 egg whites, room temp
1/4 tsp. salt
1 tsp. Vanilla
1/4 tsp. cream of tartar
1 cup sugar

6 oz. semi-sweet or bittersweet chocolate
3 cups heavy cream
3 T. Sugar
1/2 tsp. vanilla (or use vanilla sugar and eliminate the vanilla)
2 pints strawberries or 1 pint raspberries
2-3 T. Strawberry or raspberry preserves

Cooking Instructions

Preheat oven to 225 degrees. Draw 3 - 8" circles on parchment. Beat egg whites, salt, cream of tartar until soft peaks form. Add sugar 2 T. At a time until meringue is stiff and glossy. Beat in vanilla until blended. Spread meringue evenly on the parchment circles. Bake 2 hours. Turn oven off. Let meringues sit for another 15 minutes. Remove from oven. Once completely cooled, peel off parchment.

Whip cream with sugar and vanilla until fairly stiff. Melt chocolate gently. Slice strawberries. Warm preserves until it liquifies. Place one meringue circle on a plate. Spread 1/6 of the whipped cream over the meringue. Drizzle chocolate. And drizzle preserves. Distribute1/3 of the fruit. Cover with another 1/6 of the whip cream. Place next layer of meringue....continue until all layers have been completed.

Recreated from dessert at Papa Hayden in Portland

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