Raspberry Boccone Dolce (Sweet Mouthful)

Need a gluten free side dish? Raspberry Boccone Dolce (Sweet Mouthful) could be an amazing recipe to try. For $1.69 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 610 calories, 7g of protein, and 44g of fat each. A couple people made this recipe, and 19 would say it hit the spot. This recipe from Creative Culinary requires cream of tartar, eggs, powdered sugar, and raspberries. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Overall, this recipe earns a not so excellent spoonacular score of 33%. If you like this recipe, take a look at these similar recipes: Raspberry Boccone Dolce (Chocolate and Raspberry Pavlova), 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, 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. Remove from the oven and carefully peel the paper from the bottom.Place on cake racks to dry. The meringues may be made the night before.Melt the chocolate chips with with water over hot water.Beat the cream; gradually adding the 1/3 cup sugar. Beat until quite stiff.Place one meringue on a serving plate and spread with a thin coating of melted chocolate. Spread approximately 1/3 of whipped cream over the chocolate. Top with 1/3 of the fresh berries.Repeat with a 2nd layer and 3rd layer.Drizzle chocolate over the top layer of fruit.Refrigerate for 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, 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.

4. Remove from the oven and carefully peel the paper from the bottom.

5. Place on cake racks to dry. The meringues may be made the night before.Melt the chocolate chips with with water over hot water.Beat the cream; gradually adding the 1/3 cup sugar. Beat until quite stiff.

6. Place one meringue on a serving plate and spread with a thin coating of melted chocolate.

7. Spread approximately 1/3 of whipped cream over the chocolate. Top with 1/3 of the fresh berries.Repeat with a 2nd layer and 3rd layer.

8. Drizzle chocolate over the top layer of fruit.Refrigerate for 2 hours before serving.

Nutrition Information:

covered percent of daily need