Raspberry Boccone Dolce (Chocolate and Raspberry Pavlova)

Raspberry Boccone Dolce (Chocolate and Raspberry Pavlova) is a side dish that serves 8. One serving contains 774 calories, 10g of protein, and 60g of fat. For $2.55 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of half and half, cream of tartar, raspberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. 122 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. It is brought to you by Creative Culinary. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Overall, this recipe earns a solid spoonacular score of 43%. If you like this recipe, you might also like recipes such as Raspberry Boccone Dolce (Sweet Mouthful), Boccone Dolce, and Boccone Dolce.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.Line cookie sheets with parchment paper and trace 3 circles with cake pan (I used the bottom of my springform pan), each 8 or 9 inches in diameter.Spread the meringue evenly over the circles and bake at 250 degrees for 35-50 minutes, or until the meringues are pale gold and still pliable. Turn off oven and leave in until ready to use or overnight.When ready to use, carefully peel the paper from the bottom.Melt the chocolate with the half and half over low heat and whisk until smooth. Remove cup chocolate and reserve for drizzling top.Divide evenly on top of each meringue and smooth; refrigerate until chocolate has hardened a bit.Beat the cream; gradually adding the sugar. Add the vanilla and beat until quite stiff.Place a small dollop of whipped cream on a serving plate and put one meringue on top.Spread approximately of whipped cream over the chocolate. Top with of the fresh berries.Repeat with a 2nd and 3rd layer; pipe some whipped cream on top of berries and garnish with a few that have been reserved.Warm reserved chocolate if necessary and drizzle over entire cake using either a fork or a ziplock bag with a tiny snip taken off of a corner.Refrigerate for at least 2 hours before serving.

 

Step by step:

1. Beat egg whites until frothy.

2. Add salt and cream of tartar, beating until stiff. Gradually add sugar continuing to beat until the meringue is stiff and glossy.Line cookie sheets with parchment paper and trace 3 circles with cake pan (I used the bottom of my springform pan), each 8 or 9 inches in diameter.

3. Spread the meringue evenly over the circles and bake at 250 degrees for 35-50 minutes, or until the meringues are pale gold and still pliable. Turn off oven and leave in until ready to use or overnight.When ready to use, carefully peel the paper from the bottom.Melt the chocolate with the half and half over low heat and whisk until smooth.

4. Remove cup chocolate and reserve for drizzling top.Divide evenly on top of each meringue and smooth; refrigerate until chocolate has hardened a bit.Beat the cream; gradually adding the sugar.

5. Add the vanilla and beat until quite stiff.

6. Place a small dollop of whipped cream on a serving plate and put one meringue on top.

7. Spread approximately of whipped cream over the chocolate. Top with of the fresh berries.Repeat with a 2nd and 3rd layer; pipe some whipped cream on top of berries and garnish with a few that have been reserved.Warm reserved chocolate if necessary and drizzle over entire cake using either a fork or a ziplock bag with a tiny snip taken off of a corner.Refrigerate for at least 2 hours before serving.

Nutrition Information:

covered percent of daily need