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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 2 |
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~ BOCCONE DOLCE ~ Ingredients:
6 oz. semi-sweet chocolate |
3 tablespoons rose water |
3 cups double heavy cream |
3 tablespoons confectioners sugar |
1/2 teaspoon vanilla essence |
1 pint fresh strawberries...sliced |
2 pints fresh strawberries...sliced,and sugared |
'meringue layers |
4 egg whites,room temperature |
1/4 teaspoon sea salt |
1/4 teaspoon cream of tartar |
1 teaspoon vanilla essence |
1 cup superfine sugar |
Directions:
1. Make the meringue layers:
2. Preheat your oven to 225 degrees.
3. Beat egg whites,sea salt,cream of tartar,and vanilla until soft peaks form.
4. Gradually beat in sugar and continue beating until meringue is stiff and glossy.
5. Line sheets with parchment paper.
6. Trace three 8 circles on paper.
7. Spread meringue evenlly and equally over top of the 3 circles.
8. Bake at 225 degrees for about 2 hours,or,until bisque in color.
9. Turn off the oven,open the door,and let meringues 'rest' in oven about 15 minutes.
10. Remove from oven and CAREFULLY peel off the Parchment..
11. Put cake on racks to dry until thoroughly cool.
12. Note: once the meringues are completely cooled you may wrap them in several layers of saran wrap...stack GENTLY,and store in a container.
13. Once you have the meringues layers nicely made:
14. Melt chocolate over hot water.
15. When perfectly smooth,remove from heat and cool...but don't let harden.
16. In bowl whip the dickens out of the double heavy cream,until stiff...gradually adding the confectioners sugar,and vanilla essence.
17. Slice two pints of strawberries...one is used between cake layers...the other is sliced...sugared,and refrigerated to produce more juice.
18. The sugared berries are served as a sauce...Saving several of you whole berries for garnish.
19. To assemble:
20. Place a meringue layer on a serving plate...round side down.
21. Spread a VERY THIN coating of chocolate over it.
22. Note: GO EASY on the chocolate,too much will make it impossible to cut cake!
23. Top chocolate with a layer of about 3/4 thick whipped cream.
24. Top cream with a layer of sliced berries.
25. Place a second layer of meringue on top of this,and repeat filling.
26. Top with final meringue...rounded side up this time,and frost sides and top smoothly with the remaining whipped cream.
27. Additional cream may be used on sides and top of cake.
28. Refreigerator at least overnight,garnish with several of your whole strawberries,and chocolate curls.
29. ~Everytime I make it,and take a bite...it lifts my sprites...it is a bit time consuming to make...but for me,it is well worth the effort...and will remain in my recipe box to reach for,time and time again.~
30. ~I love this dessert,the red is like the sunset,the white like the rift of the wave as you slid your hand into that hypnotic sea,the smooth coolness of it,smiling as you notice a dolphin cutting along side in introduction,to share in the pleasure of it all...what a beautiful creature.
31. Lift that anchor,host those sails,take that sexton in you hand and chart that course to adventure...To sea!
32. Life Jackets optional...
33. Ahhh! ONE SUPER INDULGENCE...GOING...'TO SEA'
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