BOCCONE DOLCE "SWEET MOUTHFUL"
Steps:
- Preheat oven to 250. 1. Beat 6 egg whites with pinch of salt until foamy. Add cream of tartar and beat until soft peaks form. 2. Very gradually beat in sugar to form a glossy, still meringue with a texture and look something like cosmetic cold cream. 3. Line 3 baking sheets with parchment or waxed paper. Using an 8" cake pan, trace a circle on each of the parchments. Divide the meringue among these and spread it evenly over the circles using a spatula. 4. Bake at 250 for 1 hour watching closely for browning. Turn oven off and let meringue dry in the oven for about one hour longer. The meringues should not turn color beyond a very pale gold. If they begin to darken, prop open the oven door. If you like a crisp cookie like meringue, you might it drying longer, but it makes it more difficult in the assembly. 5. Remove meringues from oven and CAREFULLY peel off the paper. Set on racks to cool. 6. Melt chocolate with 3 Tbls.. water in a double boiler. Cool slightly and spread over 2 of the meringues. Make sure chocolate cools thoroughly on the disks before continuing. 8. Whip cream until stiff. 9. Place one chocolate-iced disk on a serving plate and spread with a thick layer of whipped cream. Slice the strawberries reserving about 8 for the top. Cover with 1/2 of the sliced strawberries. Repeat with 2nd chocolate covered meringue, whipped cream and sliced strawberries. Place the white meringue on top. Spread with whipped cream. Slice the remaining strawberries in half and arrange halved strawberries around the edge so a bright red and green border forms.
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