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By: Leigh Anne Wilkes
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This boccone dolce is heaven on a plate! It’s made with layers of soft, chewy meringue topped with whipped cream and berries. It’s pretty and delicious!
Why You’ll Love This Recipe!
A local Portland restaurant, Papa Haydens, that is famous for their desserts, serves this amazing meringue dessert. I order it EVERY time I go there despite the dozens of choices on the menu. Not wanting to wait until we went to the restaurant to enjoy Boccone Dolce I googled the recipe and found this great version and now I can make my favorite dessert at home.
What is Boccone Dolce?
Boccone Dolce is a combination of melt in your mouth meringue layered with whipped cream and fruit. YUM! Don’t let the picture of the dessert or the mention of meringue scare you away. It is actually very easy to make!
Ingredients Needed
Egg whites,room temperature
Vanilla Extract. Use a good quality vanilla.
Cream of Tartar. This acts as a stabilizer to your egg whites.
Sugar. I prefer using a superfine sugar which is also called Baker’s sugar but have used regular granulated sugar too. You will also need a little powdered sugar for the whipped cream and for garnish.
Heavy Cream
Berries. I love using a combination of strawberries, raspberries and blueberries. You can also used sliced banana.
How to Make Boconne Dolce
Meringue Layer
This meringue is not like the soft meringue that is on lemon meringue pie. This meringue is crisp and dry and melts in your mouth when you bite into it!
Tips from Leigh Anne
- Be sure and use egg whites at room temperature and a clean bowl in order to get your egg whites to whip properly.
- Also make sure none of the egg yolk gets in with the whites or they won’t whip properly.
Whipped Cream Layer
Whip your cream until it is a medium stiffness. You can read all my tips for making whipped cream here.
Fruit Layer
You can use any berries that are in season such as strawberries, raspberries, blackberries, blueberries (remember I live in berry heaven!) and if no berries are in season you can also use bananas.
How to Make Boccone Dolce
- Preheat oven to 225 degrees F. Line baking sheets with parchment or waxed paper. Trace three (3), 8-inch circles on paper.
- Using a mixer, beat egg whites, cream of tartar, and vanilla extract until soft peaks form.
- Gradually beat in sugar and continue beating until meringue is stiff and glossy.
- With a rubber spatula, spread meringue evenly and equally over top of each parchment paper 8 inch circle.
- Bake approximately 1 hour or until meringue becomes bisque colored and is dry to the touch.
- NOTE: The low temperature will prevent them from browning too quickly. Then turn off oven, open oven door, and let the meringues “rest” in the oven another 15 minutes. Remove from oven and carefully peel off parchment or waxed paper. Put cake on racks to dry until thoroughly coo
How to Assemble Boccone Dolce
- Place one meringue layer on a serving dish.
- Add a layer of whipped cream
- Add fruit.
- Place the other meringue on top and layer it with whipped cream and more fruit and repeat with the third layer!
- Drizzle with chocolate if preferred. I dusted mine with some powdered sugar.
On the very top, pile on the berries. It looks so pretty!
Now this boccone dolce looks super fancy and impressive but it really is easy to make. The hardest part of the whole thing is cutting it.
Frequently Asked Questions
How do I cut meringue?
This meringue dessert is not the easiest to cut – I find using a serrated bread knife works well and use a sawing like motion.Even if it falls apart a bit when you slice it, it is still going to taste amazing.
How far ahead can I make this?
You can make the meringue layer 1-2 days ahead of time and keep them stored in an airtight container at room temperature. Do not store in the fridge. I recommend assembling the dessert with the whipped cream and berries the day you are going to serve it.
How do I store leftover boccone dolce?
At our house there are rarely leftovers but if you have any leftover, store in an airtight container or covered with plastic wrap in the refrigerator for a day or so, it won’t last much longer than that.
Other delicious meringue desserts to try:
- Lemon Meringue Ice Cream
- Grandma’s Chocolate Meringue Pie
- Meringue Cookies
- Raspberry Cream Meringue Pie
- Toffee Meringues
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5 from 3 votes
Boccone Dolce
Recipe From: Leigh Anne Wilkes
Boccone Dolce means sweet mouthful and this dessert lives up to it’s name. It is heaven on a plate and in your mouth. The merginue melts in your mouth!
serves: 8 servings
Prep:15 minutes minutes
Cook:2 hours hours
Total:2 hours hours 15 minutes minutes
Rate Recipe
Ingredients
MERINGUE
- 4 egg whites room temperature
- 1 teaspoon pure vanilla extract
- 1/2 tsp cream of tartar
- 1 cup superfine sugar also called Baker’s sugar
FILLING
- 3 Tbsp. powdered sugar
- 3 cups heavy whipping cream
- ½ tsp. vanilla extract
- 2 pints berries sliced
Instructions
MERINGUE:
Preheat oven to 225 degrees F. Line baking sheets with parchment or waxed paper. Trace three (3), 8-inch circles on paper.
Using a mixer, beat egg whites, cream of tartar, and vanilla extract until soft peaks form.
Gradually beat in sugar and continue beating until meringue is stiff and glossy.
With a rubber spatula, spread meringue evenly and equally over top of each parchment paper circle.
Bake approximately 1 1/2 hours or until meringue becomes bisque colored. and is dry to the touch. It will release easily from the parchment paper.
NOTE: The low temperature will prevent them from browning too quickly. Then turn off oven, open oven door, and let the meringues “rest” in the oven another 15 minutes. Remove from oven and carefully peel off parchment or waxed paper. Put cake on racks to dry until thoroughly cool.
FILLING
In a large bowl, whip the cream until stiff; gradually add powdered sugar and then vanilla extract.
Slice berries
To assemble, place a meringue layer on a serving plate, rounded side down
Top with a layer (about ¾ inch thick) of whipped cream
Top cream with a layer of sliced berries
Place a second layer of meringue on top of this, and repeat filling
Top with final meringue, rounded side up, add whipped cream and lots of berries
Refrigerate at least 4 hours or overnight
Garnish with several whole strawberries and powdered sugar
Tips & Notes:
- Be sure and use egg whites at room temperature and a clean bowl in order to get your egg whites to whip properly.Tip Number Two
- Also make sure none of the egg yolk gets in with the whites or they won’t whip properly.
- You can make the meringue layer 1-2 days ahead of time and keep them stored in an airtight container at room temperature. Do not store in the fridge. I recommend assembling the dessert with the whipped cream and berries the day you are going to serve it.
Nutrition Facts:
Calories: 400kcal (20%) Carbohydrates: 23g (8%) Protein: 4g (8%) Fat: 34g (52%) Saturated Fat: 21g (131%) Cholesterol: 122mg (41%) Sodium: 133mg (6%) Potassium: 186mg (5%) Fiber: 3g (13%) Sugar: 16g (18%) Vitamin A: 1366IU (27%) Vitamin C: 3mg (4%) Calcium: 67mg (7%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:Italian
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Amelia Rubio says
What about the chocolate? i too have a yen for PH’s rendition of this “mouthful of sweetness”. I make it for all spcial occasions. we ordered one from them for or wedding cake!
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Lucian Hodoboc says
It looks complicated to make, but also delicious… Hmm… I don’t know if I can make the time to prepare this today, but I definitely want to put it on my ‘to do’ list in the near future… Thank you for sharing…
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Leigh Anne says
Easier than it looks and so worth the effort!
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Jenica says
Love this recipe and have made it lots! We dip meringues in melted chocolate and after it has dried we add cream and berries! Hand down my favorite, people go crazy for them!
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Deloris says
Oh dear– I didn’t see chocolate mentioned in the recipe–!
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