Raspberry Boccone Dolce Recipe

Thanks to the ever sassy foodie and blogger Barb (@VinoLuci) for sharing her amazing dessert recipe.  We thought it would be perfect to make for your LOVE this Valentine’s Day should you be cooking a meal at home.  Seriously, it is so gorgeous (and surprisingly easy) it may just impress the pants right off of your sweet.  (oh wait, that came out wrong…or did it?)

I’ve made many of her Italian dishes and all of them have been extremely hearty on the  taste buds.  I hope that you’ll check her site out for other great finds.  Take it away Barb!

I was delighted when I was asked to contribute a recipe for this site. Though I love cooking a wide variety of different foods, I love desserts the most. Not just because I have a sweet tooth but I really enjoy making something that also results in a beautiful presentation for the end of the meal.

This dessert delivers on all counts. Simple to create with a stunning presentation and it’s a fabulous combination of tastes and texture. A romantic gesture? Absolutely!

The original recipe is from my second copy of  ‘Colorado Cache’ which is the first cookbook developed by the Junior League of Denver, originally published in 1978. It was given to me as a housewarming gift when my family first moved to Colorado in 1985; I used that first book so often I had to buy a replacement copy a couple of years ago. I have since collected every cookbook this group puts out; they do an outstanding job of selecting recipes from their Denver membership as well as local restaurants and this recipe is no exception.

When I made this last, I asked a friend of mine who speaks Italian what Boccone Dolce meant and she translated it as ‘Sweet Mouthful’ – perfect; exactly what it is!

Raspberry Boccone Dolce Recipe

Despite the beautiful presentation, I assure you it’s really pretty basic; whipped meringue is slowed baked until dry and then layered with whipped cream, raspberries and melted chocolate. I’ve participated in some challenges to create French Macaroons which are a delicate sandwich cookie made from whipped egg whites that are combined with almond powder then shaped in circles, baked and finished with a cream filling. They are painstakingly difficult to get perfect and I have yet to realize results for the effort that are as good as this; seriously much more my kind of dessert!

Raspberry Boccone Dolce

Ingredients

Meringues

  • 4 eggs white at room temperature
  • pinch of salt
  • 1/4 tsp cream of tartar
  • 1 cup sugar

Whipping Cream

  • 3 cups whipping cream
  • 1/3 cup powdered sugar

Chocolate and Raspberry layers

  • 6 ounces semi-sweet chocolate chips
  • 3 Tbsp water
  • 1 to 1 1/2 pints fresh raspberries

Preparation

1.       Beat egg whites until frothy. Add salt and cream of tartar, beating until stiff. Gradually add sugar continuing to beat until the meringue is stiff and glossy.

2.       Line cookie sheets with parchment paper and trace 3 circles with cake pan, each 8 or 9 inches in diameter; turn paper over so pencil markings are on the bottom of the parchment.

3.       Spread the meringue evenly to fill the circles and bake at 250 degrees for 35-50 minutes, or until the meringues are pale gold and still pliable. Remove from the oven and carefully peel the paper from the bottom.

4.       Place on cake racks to dry. The meringues may be made the night before.

5.       Combine the chocolate chips with water in a double boiler; gently melt the chocolate and combine until smooth.

6.       Beat the whipping cream; gradually adding the 1/3 cup sugar. Beat until quite stiff.

Assemble

1.       Place a small dollop of chocolate in center of serving plate and place one meringue on top; this helps to make sure your layers don’t slide on the plate.

2.       Spread the meringue with a thin coating of melted chocolate. Spread approximately 1/3 of the whipped cream over the chocolate. Top with 1/3 of the fresh berries.

3.       Repeat with a 2nd layer and 3rd layer.

4.       Drizzle chocolate over the top layer of the fruit.

5.       Refrigerate for 2 hours before serving.

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