Description
Meringue Cake with Berries (Boccone Dolce) is a show-stopping dessert that combines light and crispy meringue layers with sweetened Chantilly cream and a colorful medley of fresh berries. The delicate, melt-in-your-mouth meringue is complemented by the creamy richness of whipped cream, and the chocolate ganache takes this cake to another level of indulgence. Naturally gluten-free, it’s perfect for any celebration or as a treat to impress your guests.
Ingredients
For the Meringue Cake Layers:
12 large egg whites (room temperature)
2 cups granulated sugar
1/4 teaspoon cream of tartar (optional, but recommended)
For the Chantilly Cream:
4–5 cups heavy whipping cream (at least 33% fat content, 40% is better)
1 to 1 1/2 cups granulated sugar
2 tablespoons vanilla extract
For the Chocolate Ganache:
4 oz dark chocolate, chopped
1/2 cup heavy cream (heated almost to boiling point)
For the Fruit:
16 oz raspberries
8 oz blueberries
8 oz blackberries
1 lb strawberries, sliced
5 ripe bananas, sliced
Instructions
- Prep the Oven and Parchment Paper: Preheat the oven to 200°F (93°C). Cut out 3, 9.5-10 inch circles from parchment paper. Draw an 8-8.5 inch circle in the middle of each piece. Turn the parchment over and place each circle over an upside-down 9-inch round pan (or use layered aluminum foil if you don’t have enough pans). Set aside.
- Prepare the Meringue: In the bowl of an electric mixer fitted with a whisk attachment, whip 12 room temperature egg whites with 1/4 teaspoon of cream of tartar for about 1 minute until they start to foam. Gradually add 2 cups of sugar, 1 tablespoon at a time, and continue whipping on high for about 20 minutes or until stiff peaks form. The meringue should look glossy and smooth.
- Pipe the Meringue: Secure the parchment paper to the bottoms of the pans using a small drop of meringue. Using a large pastry bag or zip-lock bag fitted with a star tip, pipe the meringue into 3 circular layers (about 3/4-1 inch in height).
- Bake the Meringue Layers: Transfer the pans into the preheated oven and bake the meringue for 10-12 hours. The meringue should be dry and crisp. Turn off the oven, leave the door slightly ajar, and let the meringues cool completely for a couple of hours.
- Prepare the Chantilly Cream: In a chilled bowl, whip the cold heavy cream until it begins to form soft peaks. Add sugar and vanilla extract, and continue whipping until medium peaks form. Refrigerate the cream until ready to assemble the cake.
- Make the Chocolate Ganache: In a small saucepan or microwave, heat the heavy cream almost to boiling point. Pour the hot cream over the chopped dark chocolate and let it sit for 1 minute. Stir until smooth. Pour the ganache into a prepared zip-lock bag, seal the end, and snip off a small corner for drizzling.
- Assemble the Cake: Place the first meringue disk on a serving platter. Drizzle with chocolate ganache, then place sliced bananas and 1/4 of the Chantilly cream on top. Add half of the berries and press gently. Repeat with the second meringue layer, using 1/4 of the cream and the rest of the berries. Top with the final meringue layer, pipe swirls of Chantilly cream around the edge, and top each swirl with a half-sliced strawberry. Refrigerate the assembled cake for at least 2-3 hours before serving.
- Serve: Once chilled, serve the Meringue Cake with Berries and enjoy the perfect combination of crunchy, creamy, and fruity goodness.
Notes
If you want to make this cake ahead of time, you can prepare the meringue layers up to 2 days in advance and store them in an airtight container.
Use a whisk attachment to ensure the meringue reaches the right texture. Do not overwhip the meringue, as it can become dry and chunky.
The meringue layers can crack slightly, but this is normal and adds to the rustic charm of the cake.
Feel free to substitute bananas with other fruits like kiwi, peaches, or pears for a different twist.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
