Boccone Dolce

Directions

Preheat oven to 275 deg.

In mixer, beat egg whites, salt, cream of tartar, vinegar and vanilla until soft peaks form.

Gradually beat in sugar and continue beating until meringue is stiff and glossy.

Line baking sheets with parchment or waxed paper.

Trace three, eight-inch circles on paper.

Spread meringue evenly and equally over circles.

Bake one hour, until meringue becomes bisque colored.

Then turn off oven, open oven door and let meringues and in oven another 15 minutes.

Remove from oven and carefully peel off parchment or waxed paper.

Put cake on racks to dry until thoroughly cool.

Once cooled, meringues may be wrapped in plastic wrap and frozen.

Wrap each meringue in several plastic wrap layers, then stack (gently!) in tupperware container for freezing.

Remove from freezer at least an hour before assembling.

Filling and sauce:

Melt over hot water the chocolate bits and water.

When perfectly smooth, remove from heat and cool, but don’t let harden.

Whip the heavy cream until stiff, gradually add confectioner’s sugar, then vanilla.

Slice two pints of strawberries: one is used between cake layers, the other is sliced, sugared and refrigerated to produce more juice.

The sugared berries are served as a sauce.

Save several whole berries for garnish.

Assembley:

Place a meringe layer on a serving plate, rounded side down.

Spread a very thin coating of chocolate over it.

Too much chocolate will make it impossible to cut cake.

Top chocolate with a layer (about ¾ inch thick) of whipped cream.

Top cream with a layer of sliced berries.

Place a second layer of meringue on top of this, and repeat filling.

Top with final meringue, rounded side up, and frost sides and top smoothly with remaining whipped cream.

Additional cream may be used to pipe a design onto sides and top of cake.

Refrigerate at least four hours or overnight.

Garnish with several whole strawberries and chocolate curls.