Boccone Dolce

For the meringue layer:

Preheat oven to 225ºF. Place parchment paper over 2 flat cookie sheets. Trace 3 circles on the parchment paper using a pencil and a 8″-9″ cake pan. Leave at least 1″ between circles. Flip parchment paper over so the pencil marks are visible but won’t touch the food.

Beat egg whites and vanilla on medium-high speed with a whisk attachment until soft peaks form. (Soft peaks are when the whisk attachment is dipped into the egg whites and pulled straight up, the tip of the egg whites will fall over.) Slowly add sugar 1 tablespoon at a time while mixing on medium-high speed until all sugar has been added and stiff peaks form. (Stiff peaks are when the whisk attachment is dipped into the egg white mixture and pulled straight up the egg white mixture will form a peak that stands straight up like a mountain.)

Use a large piping tip and fill in the circles on the cookie sheet, 1 1/2″-2″ thick. Use a knife or offset spatula to smooth out the piping lines and create a smooth top. Alternatively, you can divide the meringue evenly between the 3 circles and use a flat knife or offset spatula to fill in the circles to the edge.

Bake for 2 hours 15 minutes. Turn off oven and allow to sit overnight to ensure a crisp meringue.

For the chocolate ganache layer:

Heat cream in a small saucepan over medium-low heat until hot and just a few bubbles start to form around the edge. Remove from heat and add chocolate. Stir until chocolate is melted.

For the strawberry layer:

Combined strawberries and sugar. Mix until combined. Set aside.

For the whipped cream layer:

Combined heavy whipping cream, sugar and vanilla in a mixer fitted with a whisk attachment. Beat over medium high until whipped cream is light and fluffy. Be careful not to overmix the whipped cream or you will have butter.

To assemble the cake:

This is best assembled the same day but the meringue needs to be made the night before.

Take the baked meringue. Spread each meringue layer with 1/4 of the chocolate mixture and spread to the edge, leaving about 1/2″ space around the edge. Repeat with the other 2 meringue shells.

Place 1/3 of the whipped cream mixture over the chocolate mixture. Top whipped cream mixture with 1/3 of the berries. Place meringue shell over the top of strawberries and repeat.

Finish the cake with whipped cream, strawberries, and drizzle remaining chocolate over the top or on the plates.