Bocconne Dolce

Bocconne Dolce (gluten and dairy free)

Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Adapted from Guess Who's Coming to Dinner, Desserts

Ingredients

Meringue

6 egg whites, room temperature

1/4 tsp cream of tartar

1 + 1/2 cups of granulated white sugar

Filling and Topping

1 pint fresh strawberries (or fresh blueberries, or canned peaches)

Dairy-Free Frosting

** Fresh blueberries work just as well, or in the winter try canned peaches (well drained)

Dairy-Free Frosting

1 cup granulated white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon gluten free vanilla extract (may be omitted)

Method:

Meringue

Beat egg whites and cream of tartar until soft peaks form. Beat in sugar gradually (1/8 cup at a time) until stiff and glossy. Line 3 round 8 inch pans with foil (or two 9 X 13 pans if you want to do an oblong cake) and grease with sunflower oil (important or the meringue will stick!) Divide and spread the meringue evenly among the pans. Bake at 250 degrees Fahrenheit for about 45 minutes or until dry and crispy firm. Cool on racks (or leave in a cool oven overnight) and carefully peel off the foil.

**Note: you are drying the meringue, not baking it so it should not brown.

Dairy-Free Frosting

In a saucepan, stir together sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly. Cool slightly.

In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture to the egg/vanilla mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.

Reserve 4-8 of the nicest looking whole strawberries with which to decorate the top. Slice or chop up the remaining strawberries for the filling. No need to add sugar, the meringue and frosting are sweet enough.

Assembly

For the three layer round cake, place the first meringue layer on your serving plate. Spread 1/3 of the frosting on the meringue and top with 1/2 of the chopped up strawberries. Place the second meringue layer on top of the first one. Spread 1/3 of the frosting on the meringue and top with 1/2 of the chopped up strawberries. Place the third meringue layer on top of the second one and spread the remaining 1/3 of the frosting on the top, leaving the layers exposed. Slice the reserve whole strawberries in half lengthwise and use them to decorate the top of your cake.

For the two layer oblong cake, place the first meringue layer on your serving plate. Spread 1/2 of the frosting on the meringue and top with all of the chopped up strawberries. Place the second meringue layer on top of the first one and spread the remaining frosting on top. Slice the reserve whole strawberries in half lengthwise and use them to decorate the top of your cake.

Chill 2-3 hours before serving to allow the meringue to soften - otherwise it is very difficult to slice.

Additional notes: The original recipe also included spreading the first two layers with melted dark chocolate (about a 1/3 cup per layer). If chocolate is used, reserve 2-3 tsps of melted chocolate to drizzle over the top.