How To make Boccone Dolce
Meringue layers: 4 Egg whites
1 pn Salt
1/4 ts Cream of tartar
1 ts Cider vinegar
1 ts Vanilla
1 c Superfine sugar
Filling and sauce: 6 oz Semi-sweet chocolate pieces
3 tb Water
3 tb Confectioner's sugar
3 c Heavy cream
1/2 ts Vanilla
1 pt Fresh strawberries; sliced
1 pt Strawberries, sliced; sugard
Recipe by: Vincent and Mary Price's "A Treasury of Reci Preheat oven to 275 deg. In mixer, beat egg whites, salt, cream of tartar, vinegar and vanilla until soft peaks form. Gradually beat in sugar and continue beating until meringue is stiff and glossy. Line baking sheets with parchment or waxed paper. Trace three, eight-inch circles on paper. Spread meringue evenly and equally over circles. Bake one hour, until meringue becomes bisque colored. Then turn off oven, open oven door and let meringues "rest" in oven another 15 minutes. Remove from oven and carefully peel off parchment or waxed paper. Put cake on racks to dry until thoroughly cool. Once cooled, meringues may be wrapped in saran and frozen. I wrap each meringue in several saran layers, then stack (gently!) in tupperware container for freezing. Remove from freezer at least an hour before assembling. FILLING AND SAUCE: Melt over hot water the chocolate bits and water. When perfectly smooth, remove from heat and cool, but don't let harden. Whip the heavy cream until stiff, gradually add confectioner's sugar, then vanilla. Slice two pints of strawberries: One is used between cake layers, the other is sliced, sugared and refrigerated to produce more juice. The sugared berries are served as a sauce. Save several whole berries for garnish. ASSEMBLEY: Place a meringe layer on a serving plate, rounded side down. Spread a VERY THIN coating of chocolate over it. GO EASY on chocolate ---too much will make it impossible to cut cake! Top chocolate with a layer (about 3/4-inch thick) of whipped cream. Top cream with a layer of
sliced berries. Place a second layer of meringue on top of this, and repeat filling. Top with final meringue, rounded side up, and frost sides and top smoothly with remaining whipped cream. Additional cream may be used to pipe a design onto sides and top of cake. REFRIGERATE AT LEAST FOUR HOURS or overnight. Garnish with several whole strawberries and chocolate curls. -----
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Easy & Elegant Brunch Ideas! Creamy Parmesan Eggs & Boccone Dolce - MissLizHeart
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Boccone Dolce Recipe
Ingredients
6 egg whites
3/4 sugar
Salt
2C cream
1/4 powder sugar
1/2 teaspoon vanilla extract
To make Meringue
6 egg whites
3/4C cups of sugar
Pinch of salt
Bake in a preheated oven 220 degrees for 6 hours. Make sure to rotate the merengue very 2 hours so they cook evenly.
Whipped
2C cream
1/4c powder sugar
1/2 teaspoon teaspoon vanilla extract
Topping ideas
Berries
Chocolate
Coconut shavings
Caramel popcorn
Powder sugar
Creamy Parmesan Baked Eggs Recipe - adapted from original
Ingredients
3-5 eggs
1/4C 2T cream
2T butter
1/4C shredded Parmesan cheese
2 cloves of garlic minced
Parsley
Basil
Oregano
Hot chili flakes (optional)
Bread of choice
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Boccone Dolce Cake | The Roman’s Kitchen
Hi guys! This is our first video and today we will be showing you how to make a Boccone Dolce cake. We hope you enjoy our video! Happy Easter!
- The Roman’s Kitchen
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Ingredients to cake: ⬇️
•10 egg whites at room temperature
•1 3/4 cups of sugar
•1/4 tsp (teaspoons) of salt
•1/4 tsp (teaspoons) of cream of tartar
•melt 1 cup of chocolate chips (milk or dark chocolate)
•drizzle chocolate
•good amount of strawberries (be generous)
•1 pint of any berries you chose
Cake frosting:⬇️
•3 cups of heavy whipping cream
•1/2 of sugar
Music:
Music: B.there.4.u
Musician: Jef
Music: Mornings
Musician: Jef
Music: Blue window
Musician: Jef
Music: Intro
Musician: Jef
Berries And Cream Cloud Cake
BERRIES AND CREAM CLOUD CAKE
Serving 8-10
INGREDIENTS
6 egg whites
1 ¾ cups baker’s sugar
2 tablespoons cornstarch
2 cups heavy whipping cream
⅓ cup sugar
Garnish
Plums
Raspberries
Strawberries
PREPARATION
Preheat oven to 280°F/135°C.
In a large bowl, whip egg whites until stiff peaks form.
In a small bowl, combine baker’s sugar and cornstarch and mix well.
Gradually (split into 5 portions) add sugar into the egg whites. Once the egg whites form a stiff peak with a sheen gloss, set aside.
Bake for 1 hour. Then turn oven off and let cloud cakes sit in hot oven for another hour or two until the oven is totally cool.
Whip the heavy cream and sugar together until the cream is set.
Carefully place each layer of cake with cream and berries.
Enjoy!
Recipe by: Claire King
MUSIC
Copacabana Beach
Licensed via Warner Chappell Production Music Inc.
PAVLOVA CAKE | meringue cake recipe
Hello! Today we will prepare a light, meringue cake Pavlova. It is very easy to prepare, the main thing is to beat the proteins well so that they keep their shape. Add whipped cream and any fruit to the meringue to your taste. Summer dessert is ready)
INGREDIENTS:
6 egg whites
440 g sugar (or powdered sugar)
1 tsp corn starch
1 tsp vinegar
1/4 tsp salt
For serving:
250ml whipping cream
Seasonal fruits
COOKING METHOD:
1. Place the egg whites and salt in the bowl of the stationary mixer. Beat until soft foam. (You can also beat with a hand mixer).
2. While continuing to beat, gradually add sugar. Beat until steady peaks.
3. Add corn starch and vinegar, mix.
4. On a baking parchment, draw a circle with a diameter of 15 cm and turn the parchment over.
5. Layout the dough and form a cake.
6. Bake at 200F/90C for 2 hours 30 minutes. Let the cake cool in the oven without opening the door for 1 hour (you can leave it all night).
7. Whip the cream until soft peaks. Put on the meringue.
8. Add fruit to your taste.
#palvovacake #pavlovacakerecipe #meringue
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Boccone Dolce Dessert. Итальянский десерт Boccone Dolce
Для приготовления этого десерта понадобится:
✨10 яичных белков
✨ 2 стакана сахара
✨ 500 г сливок
✨ 4 ст л сахарной пудры
✨ ягоды, фрукты ( для украшения)
✨ растопленный шоколад ????
Готовится очень просто, а получается нереально- нежным, красивым, праздничным десертом ????
Способ приготовления на видео ????????
Never Ending Meringue Tart (1.6m / 5 ft)
A dessert spectacular that's deceptively simple to make!! 5 egg whites = 1.5m / 5.2 ft tart that serves 16 to 20 people. Or make it even longer!