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Boccone
Dolce (Sweet Mouthful) |
4 egg whites
Pinch of salt
1/4 teaspoon cream of tartar
6 ounces semi-sweet chocolate
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1 cup plus 1/3 cup sugar
3 cups cream
1 pint fresh strawberries
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Meringue
layers:
Preheat oven to 250 degrees.
Beat until stiff: egg whites, a pinch of salt and cream of tartar.
Gradually beat in 1 cup sugar and continue to beat until stiff and
glossy.
Line baking sheets with waxed paper and on paper, trace 3 circles
8 inches in diameter. Spread the meringue evenly over the circle
about 1/4 inch thick and bake 20 - 25 minutes. Remove from oven
and carefully peel waxed paper. Put on racks to dry.
Filling:
Melt over hot water, semi-sweet chocolate and 3 tablespoons water.
Whip cream until stiff, gradually add 1/3 cup sugar and beat until
very stiff.
Slice strawberries.
Place meringue layer on plate and spread with a thin coating of
melted chocolate. Then spread a layer of whipped cream about 3/4
inch thick and top with layer of sliced berries.
Put second layer of meringue, spread with chocolate, another layer
of whipped cream and berries. Then a third layer of meringue.
Frost sides smoothly with whipped cream. Decorate top with remaining
chocolate or with berries.
Refrigerate for 2 hours before serving.
-Nancy
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