Boccone dolce
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Boccone dolce
  Dessert  
Last updated 6/12/2012 1:09:36 AM. Recipe ID 36586. Report a problem with this recipe.
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      Title: Boccone dolce
 Categories: Dessert
      Yield: 6 Servings
 
      6    Egg whites
           Salt
    1/4 ts Cream of tartar
  1 1/2 c  Of sugar
      6 oz Semisweet chocolate
  2 1/2 c  Whipping cream
      2 pt Strawberries
 
  Preheat oven to 250 F. Beat egg whites with pinch of salt until
  foamy. Add cream of tartar and beat until soft peaks form. Very
  gradually beat in sugar to form a glossy meringue; texture and
  appearance should be similar to cosmetic cold cream. Line baking
  sheets with parchment or waxed paper. Using an 8-in. cake pan, trace
  3 circles. Use spatula to spread meringue evenly over circles. Bake
  in preheated oven 1 hour. Let meringues dry in oven an hour longer.
  The meringues shouldn't turn color beyond a very pale gold; if they
  begin to darken, prop oven door open. Remove meringues from oven and
  carefully peel off paper. Handling gently, set on racks to cool. Melt
  chocolate with 3 tbs. water in a double boiler. Spread over
  meringues. Make sure chocolate cools thoroughly on discs before
  continuing. Slice berries, save 8 lovely ones with hulls for
  decoration. Whip cream until stiff. Place 1 chocolate-iced disc on
  serving plate and spread with thick layer of whipped cream. Cover
  with half of the sliced berries. Repeat with second chocolate
  meringue. Place white meringue on top and spread with whipped cream.
  Pipe on a fancy border of whipped cream using a pastry bag. Arrange
  whole berries around edge so bright red and green form a brilliant
  contrast to the white cream and meringue. Keep in refrigerator until
  ready to serve.
  
  GENOA
  
  S. E. BELMONT, PORTLAND
  
  ASTI SPUMANTI/DOMAINE CHAN. BRUT
  
  From the .  Downloaded




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Recipe ID 36586 (Apr 03, 2005)

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