Gluten-Free Boccone Dolce

Hi everyone! How have you all been? I hope you have been enjoying the gorgeous weather we’ve been having lately! I have a recipe to share with you that’s perfect for a gluten-free celebration. It was one of my co-worker’s birthday lunches this past week. Lately she has been telling me that she wants to try eating gluten-free for a while to see if her brain-fog, digestion, etc. issues will go away. A little light went off in my head when I put the two together: B-day lunch celebration + gluten-free girl = excuse to try out a new gluten-free dessert.

Enter the Boccone Dolce. Blake’s aunt orders this cake from Papa Hayden’s for every family birthday celebration and I have been dying to try to make it myself. The menu description reads:

Boccone Dolce
Swiss meringues drizzled with semi-sweet chocolate, layered with fresh fruit and chantilly cream.

It’s pretty much the best light, sweet, versatile dessert that you could ask for. The whole plate was practically licked clean within 15 minutes by my coworkers.

I have to admit that I was afraid to try to make the meringue with fresh egg whites and sugar, so I used some Wilton meringue powder that my mom had unopened in her cupboard.  Next time I’ll be brave enough to try the real deal. Another great thing about this dessert is that you can use whatever fresh fruit your heart desires. Blueberries and strawberries are abundant at roadside stands right now and I picked some up on my drive back from the coast. (I went home to Gearhart for an amazing 4th of July weekend with family and friends.) I also love it with bananas and want to try adding fresh pineapple some time.

Boccone Dolce

adapted from Papa Hayden’s Natasha Ohlman

Meringue Layers (makes 3 10″ rounds)

1/4 cup Wilton Meringue Powder

1 cup cold water

1 & 2/3 cup white super fine sugar (regular granulated is fine too)

1/2 t high quality vanilla extract

1.  In a large bowl, combine the meringue powder, water, 1 cup of the sugar and vanilla. Whip at high speed for 5 minutes. Gradually add the rest of the sugar and continue to whip at high speed for 4-5 more minutes, until meringue is stiff and dry.

2.  You will need to line a baking sheet with parchment or wax paper.  Draw the circles (the size you want your meringue layers to be) on the under side of the parchment.

3.  Take a rubber spatula and start spreading the meringue inside the circles.

4.  Bake at 225 degrees for 2 and a half hours.  Meringue should be white in color and crispy all the way through.  If they’re stillsoft after this time, you can bake them longer.  The low temperature will prevent them from browning too quickly and the wax paper from melting if you are using it.

Sweetened Whipped Cream:

4 cups heavy whipping cream

1 Tablespoon vanilla

1/4 cup powdered sugar or superfine sugar

1.  Whip cream to soft peak

2.  Add vanilla and sugar

3.  Whip cream to stiff peak — then it’s ready to use.  The cream needs to be stiff in order for it to hold the meringue layers together.

6 oz melted semi sweet chocolate chips (I like to melt mine in the dehydrator and stir it every 5 minutes or so)

2-3 pints mixed berries (may use your favorite fresh fruit)

 

Let’s put together the Boccone Dolce:

1.  Put one layer of meringue on your serving plate

2.  Drizzle melted chocolate over the layer

3.  Spread 1/3 of your whipped cream on top of the layer, and top with berries.

5.  Repeat with the next layer

6.  Top with 3rd meringue layer.  Drizzle with chocolate. Top with remaining whipped cream and decorate with remaining fruit.

7.  Decorate with edible fresh flowers, fruit, mint or geranium leaves.  Enjoy!