Boccone Dolce

• Produce

  • 1 Blackberries
  • 1 Blueberries
  • 3 Kiwis
  • 1 Raspberries
  • 1 Strawberries

• Refrigerated

  • 12 Eggs, large

• Condiments

  • 1/2 can (190 g - dulce de leche
  • 3/4 cup (210 g - nutella

• Baking & Spices

  • 4 cups (800 g - granulated sugar

• Bread & Baked Goods

  • 1 M - large cupcake tip decorator

• Dairy

  • 5 cups (1,250 ml - heavy cream

Found on valyastasteofhome.com

Description

Ingredients

• Meringue Ingredients:
• 12 large – room temperature eggs
• 4 cups (800 g) – granulated sugar
• Cream Ingredients:
• 5 cups (1,250 ml) – heavy cream
• ½ can (190 g) – Dulce de Leche
• ¾ cup (210 g) – Nutella
• Fruit Toping:
• 3 – Kiwis
• Strawberries
• Raspberries
• Blueberries
• Blackberries
• 1M – Large Cupcake Tip Decorator

Directions

• Preheat the oven to 350 F. Place 10” mold circle (I used 10” bottom from spring form) onto a parchment paper. Trace the circle with a pencil. Cut 2” away from the traced circle. Make 3 same traced parchment paper molds. Set it aside.
• Carefully separate egg yolks from whites. Place all 12 egg whites into an electric mixer bowl. Add sugar. Beat egg whites and sugar for about 15 minutes (I used heavy duty 6000 HD Kitchen Aid Mixer). The beating time may vary depends what mixer you use. The thickness of the meringue is very important. It should be very thick and heavy with no sugar pieces in there.
• Fill the piping bag with meringue ¾ full. Flip the parchment paper upside down so the pencil trace is on the other side and clean side up. Pipe meringue circular shapes (reversed letter “c”) along the traced with a pencil circle. Then fill in the inside. Straiten the inside of the circle, leaving the edges nicely piped. Repeat the same steps with all 3 same traced parchment paper molds.
• Top oven rack should be in the middle of the oven and second oven rack should be placed right under the top one. Placed meringue circles into the oven one at a time. Slide cookie sheet under the parchment paper of one meringue. Carefully transfer the parchment paper with meringue circle onto an oven rack. Repeat the same steps with all 3 meringue circles. As soon as you transferred all 3 meringues, close the oven door and reduce oven temperature to 270 F. Let it dry for 7 minute. Then reduce oven temperature to 220 F and let the meringue dry in the oven for 6 hours. After 6 hours is up, I turn the oven off and let the meringue cool in the oven overnight. (I start to make this cake on Friday at 5 pm. I place into an oven to dry at about 5:30 pm so I can turn the oven off at about 11:30 pm before I go to bed. Next Saturday morning I take them out of the oven completely cold, and I assemble them on Saturday night before I go to bed. I hope this info will be helpful to you, but of course you can start making it at any time that works best for you. Total drying time is 6 hours including those 7 minutes too).
• Cream Instructions:
• Freeze mixer bowl for 10 minutes (this step will speed up the cream mixing). Pour 5 cups of heavy cream into a mixer bowl. Beat it for 2 minutes or until it becomes pretty thick. Add ½ can dulce de leche and beat it for 15 seconds. Scrape the sides of the mixer bowl with a spatula, and beat it again for 15 seconds (once again the beating speed will depend on the strength of the mixer you use. Do not over beat the cream).
• Assembling the Cake:
• Cut only one same parchment paper the meringue was drying on along the traced pencil line so you can place it onto the platter (it’s optional to prevent the plate from scratching while cutting the cake). Place very little cream under the pepper to prevent the assembled cake from sliding. Place first meringue onto a paper. Spread about ¼ cup (70 g) of Nutella (you can spread less, depends how much you like it). Place about ⅓ of the cream into the same piping bag with tip you piped meringue with. Pipe out the cream the same way the meringue was piped for drying. Fill in the middle to cover Nutella. Place the fruits on top of the cream (I wash and pat dry all the fruit with paper towel). You can place as much and any kind of fruits you like (as you can see I love a lot of fruit on my cake). Then place the second meringue circle on top of the fruits and repeat the same decorating steps (you will have some left over fruits you can used them up for other meals).