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BOCCONE DOLCE (Sweet
Mouthfuls)
Serves 8
Refrigerator Cake - Originally from Sarde's Restaurant, New York. Combination of strawberries, bittersweet chocolate, and whipped cream topping three meringue layers.
Meringue layers can be made ahead and stored in the freezer. Put together same day as serving. Refrigerate for 2 hours before serving.
4 egg whites -
aprox. 1/2 Cup (8 to 10 egg whites equal 1 cup)
1/4 teas. cream of
tarter
1 cup sugar
pinch of salt
Preheat oven to very slow, 250 degrees F.
Beat until stiff: 4 egg whites (1/2 Cup) , a pinch of salt and 1/4 teas. cream of tarter.
Gradually beat in: 1 cup sugar and continue to beat until the meringue is stiff and glossy.
Line baking sheets with parchment paper or waxed paper. On the paper, trace 3 circles, each 8 inches in diameter. Spread the meringue evenly over the circles, about 1/4 inch thick, and bake in the very slow oven for 20-25 minutes or until meringue is pale gold but still pliable.
Remove from oven and carefully peel waxed paper from bottom. Put on cake racks to dry.
6 oz. semi-sweet
chocolate pieces & 3 Tbsp. water
3 cups whipping
cream
1 envelope of
unflavored gelatin
1/3 cup sugar \endash
confectioners; 2/3 cup sugar may be preferred
1 pint fresh
strawberries (or more if you want to decorate the top cake or
there are a lot of semi-ripe strawberries that
can't be used)
Melt over hot water: 6 oz. semi-sweet chocolate pieces and 3 Tbsp. water.
Whip 3 cups cream until stiff. Gradually add 1/3 cup sugar and 1 envelope of gelatin and beat until very stiff.
Slice 1 pint of fresh strawberries
Place a meringue layer on a serving plate and spread with a thin coating of melted chocolate. Then spread a layer about 3/4 inch thick of the whipped cream and top this with a layer of sliced strawberries. Put a second layer of meringue on top, spread with chocolate, another layer of whipped cream and sliced strawberries. Then top with a third layer of mering ue. Frost sides smoothly with remaining whipped cream. Decorate top meringue layer in an informal pattern, using remaining melted chocolate, squeezed through small pastry cone. May top with whole strawberries.
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