|Author:||Inspired by Papa Hayden’s Natasha Ohlman|
|1 1/2 cups||egg whites|
|6 oz.||melted bittersweet chocolate (feel free to substitute your favorite kind)|
|3 pt.||mixed berries (may use your favorite fruit, we love fresh raspberry and blackberry)|
|4 cups||heavy whipping cream|
|1/4 cups||sugar (or more, to your taste)|
- Whip the egg whites on high until they come to a stiff peak.
- Turn down the mixture to medium speed and start adding sugar 1 Tablespoon at a time, every 2 to 3 minutes. This allows the sugar to be absorbed. You'll notice the meringue will become very thick and glossy.
- You will need to line a baking sheet with parchment paper. Draw the circles (the size you want your meringue layers to be) on the underside of the parchment.
- Take a rubber spatula and start spreading the meringue inside the circles.
- Bake at 225 degrees for 2 1/2 hours. Meringue should be white in color and crispy all the way through. If they're still soft after this time, you can bake them longer. The low temperature will prevent them from browning too quickly.
- Whip cream to soft peak.
- Add vanilla and sugar.
- Whip cream to stiff peak -- then it's ready to use. The cream needs to be stiff in order for it to hold the meringue layers together.
- Let's put together the Boccone Dolce.
- Put one layer of meringue on your serving plate.
- Drizzle melted chocolate over the layer.
- Spread 1/4 of your whipped cream on top of the layer, and top with berries.
- Spread 1/4 of the cream on top of the berries.
- Repeat with next layer.
- Top with 3rd meringue layer. Drizzle with chocolate.
- Decorate with edible fresh flowers, fruit, mint or geranium leaves. Enjoy.