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Homemade Boccone Dolce Cake Recipe photo

Boccone Dolce Cake Recipe

This Boccone Dolce Cake is a heavenly blend of crispy meringue, whipped cream, and fresh berries—simple, elegant, and perfect for any celebration.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Italian
Servings 8 servings

Equipment

  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Mixing Bowls
  • Spatula
  • Whisk

Ingredients
  

  • 10 egg whites egg whites room temperature, about 1 1/3 cups + 1 Tbsp
  • 1 3/4 cups sugar
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup chocolate chips milk chocolate or semi-sweet, or both
  • 1/2 lb strawberries fresh
  • 1 pinch raspberries or other berries for decoration
  • 2-4 cups fresh or thawed frozen strawberries for layering
  • 1-2 Tbsp granulated sugar or to taste
  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar

Instructions
 

  • Preheat your oven to 225°F (107°C) to dry out the meringue without browning.
  • Line two baking sheets with parchment paper and trace 8-inch circles for meringue layers.
  • In a clean mixing bowl, combine egg whites, cream of tartar, and salt. Whip on medium speed until foamy.
  • Gradually add sugar while whipping until stiff, glossy peaks form.
  • Gently fold chocolate chips into the meringue with a spatula, taking care not to deflate it.
  • Transfer meringue to a piping bag fitted with a large round tip and pipe two 8-inch circles onto prepared sheets.
  • Bake meringues for about 2 hours until dry to the touch. Turn off oven and let cool completely inside.
  • Slice fresh strawberries and toss with 1-2 tablespoons granulated sugar. Let sit for 15-20 minutes to release juices.
  • Whip heavy cream with powdered sugar until soft peaks form, being careful not to overwhip.
  • Assemble the cake by placing one meringue layer on a platter, spreading half the whipped cream, then half the macerated strawberries.
  • Top with the second meringue layer, then repeat with remaining cream and strawberries.
  • Decorate the top with fresh raspberries or other berries and serve immediately or chill before serving.

Notes

  • Keep the cake refrigerated in warm weather to prevent cream melting.
  • Use clean, grease-free bowls and beaters for perfect meringue.
  • Do not overwhip the cream to avoid turning it into butter.
  • Store meringue and cream/fruit layers separately for longer storage to maintain crispness.
  • Try adding seasonal fruits or a drizzle of melted chocolate for variety.
Keyword Berries, Cream, Easy, Meringue, No-Bake Assembly