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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Boccone Dolce

Boccone Dolce

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By: Leigh Anne WilkesPosted: 7/17/19Updated: 10/19/20

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boccone dolce - pavlova dessert

This boccone dolce is heaven on a plate! My favorite of all meringue desserts ever and the one I order everytime we go to Papa Haydens restaurant here in Portland.  Every time!!

boccone dolce with fruit

When Jim asked me what I wanted for Mother’s Day dinner I tried to keep the menu as easy as possible since his culinary skills are limited to breakfast and what he can throw on the grill.  I told him I would be in charge of dessert.  I had been planning for weeks to make my ALL TIME favorite dessert – Boccone Dolce or “Sweet Mouthful” in Italian.

A local restaurant, Papa Haydens, that is famous for their desserts, serves this amazing meringue dessert.  I order it EVERY time I go there despite the dozens of choices on the menu.  Not wanting to wait until we went to the restaurant to enjoy Boccone Dolce I googled the recipe and found this great version.

boccone dolce - meringue desserts

Boccone Dolce is a combination of melt in your mouth meringue, strawberries, whip cream – YUM!  Don’t let the picture of the dessert or the mention of meringue scare you away.  It is actually very easy to make!

Meringue Desserts

How to Make Boconne Dolce

The first step is making the meringue layer.  This meringue is not like the soft meringue that is on lemon meringue pie – this meringue is crisp and dry and melts in your mouth when you bite into it!  Be sure and use egg whites at room temperature and a clean bowl in order to get your egg whites to whip properly.  Also make sure none of the egg yolk gets in with the whites.

You can use any berries that are in season – strawberries, raspberries, blackberries, blueberries (remember I live in berry heaven!) and if no berries are in season you can also use bananas.  (except if you are me and you have texture issues and don’t eat bananas!)  For Mother’s Day I used a combination of strawberries and raspberries.

Here are my meringue shells –

boccone dolce - pavlova dessert

The fun part is assembling it.

On the meringue layer add a layer of whipped cream and fruit and then place the other meringue on top and layer it with whipped cream and more fruit and repeat!

boccone dolce - pavlova dessert

On the very top, pile on the berries.  It looks so pretty!

boccone dolce - pavlova dessert

Now this meringue desserts looks super fancy and impressive but it really is easy to make.  The hardest part of the whole thing is cutting it.

A slice of boccone dolce dessert

This meringue dessert is not the easiest to cut – I find using a serrated bread knife works well and use a sawing like motion.  Even if it falls apart a bit when you slice it, it is still going to taste amazing.  It’s almost too pretty to eat but please, eat it!  And eat a piece for me too.

boccone dolce - pavlova dessert, a meringue desserts

Check out more of my favorite meringue desserts:

Raspberry Pavlova

Meringue Cookies

Lemon Meringue Pie

Boccone Dolce Recipe

5 from 1 vote
boccone dolce - pavlova dessert

Boccone Dolce

Recipe From: Leigh Anne Wilkes
Boccone Dolce means sweet mouthful and this dessert lives up to it's name. It is heaven on a plate and in your mouth. The merginue melts in your mouth!
serves: 8 servings
Prep:15 minutes
Cook:2 hours
Total:2 hours 15 minutes
Rate Recipe

Ingredients

MERINGUE

  • 4 egg whites room temperature
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 tsp cream of tartar
  • 1 cup superfine sugar also called Baker's sugar

FILLING

  • 3 Tbsp. powdered sugar
  • 3 cups heavy whipping cream
  • ½ tsp. vanilla extract
  • 2 pints berries sliced

Instructions

MERINGUE:

  • Preheat oven to 225 degrees F. Line baking sheets with parchment or waxed paper. Trace three (3), 8-inch circles on paper.
  • Using a mixer, beat egg whites, salt, cream of tartar, and vanilla extract until soft peaks form.
  • Gradually beat in sugar and continue beating until meringue is stiff and glossy.
  • With a rubber spatula, spread meringue evenly and equally over top of each parchment paper circle.
  • Bake approximately 2 hours or until meringue becomes bisque colored.
  • NOTE: The low temperature will prevent them from browning too quickly. Then turn off oven, open oven door, and let the meringues "rest" in the 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 plastic wrap and frozen (if desired). NOTE: I wrap each meringue in several layers of plastic, then stack (gently!) in a large plastic container for freezing. Remove from freezer at least an hour before assembling.

FILLING

  • In a large bowl, whip the cream until stiff; gradually add powdered sugar and then vanilla extract.
  • Slice berries
  • To assemble, place a meringue layer on a serving plate, rounded side down
  • Top with a layer (about ¾ 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, add whipped cream and lots of berries
  • Refrigerate at least 4 hours or overnight
  • Garnish with several whole strawberries and powdered sugar

Nutrition Facts:

Calories: 400kcal (20%) Carbohydrates: 23g (8%) Protein: 4g (8%) Fat: 34g (52%) Saturated Fat: 21g (131%) Cholesterol: 122mg (41%) Sodium: 133mg (6%) Potassium: 186mg (5%) Fiber: 3g (13%) Sugar: 16g (18%) Vitamin A: 1366IU (27%) Vitamin C: 3mg (4%) Calcium: 67mg (7%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:Italian
Keyword:boccone dolce, sweet mouthful
boccone dolce - pavlova dessert
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boccone dolce -meringue desserts

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  1. Lucian Hodoboc says

    Posted on 7/22 at 4:45 am

    It looks complicated to make, but also delicious… Hmm… I don’t know if I can make the time to prepare this today, but I definitely want to put it on my ‘to do’ list in the near future… Thank you for sharing…

    Reply
    • Leigh Anne says

      Posted on 7/31 at 11:03 am

      Easier than it looks and so worth the effort!

      Reply
  2. Jenica says

    Posted on 7/17 at 6:04 pm

    Love this recipe and have made it lots! We dip meringues in melted chocolate and after it has dried we add cream and berries! Hand down my favorite, people go crazy for them!

    Reply
  3. Deloris says

    Posted on 7/17 at 9:33 am

    Oh dear– I didn’t see chocolate mentioned in the recipe–!

    Reply
  4. Tisha says

    Posted on 7/17 at 8:36 am

    This is gorgeous! :o) Thank you so much for sharing!

    Reply
  5. Chloe says

    Posted on 1/4 at 7:59 pm

    I’ve been wanting to try this for a baby shower. Thinking of assembling the layers when I get to the shower but not sure if the filling will be fluffy enough. I can always microwave the chocolate ganache right if it’s hardened? Or can I assemble the cake ahead of time? If refrigerated how long will the cake hold up?

    Reply
    • Leigh Anne says

      Posted on 1/9 at 5:43 pm

      You could make it ahead of time but it might be difficult to trasnport. I would assemble when I get there.

      Reply
  6. Jan says

    Posted on 4/8 at 3:44 pm

    Thanks for posting this recipe! My husband’s birthday is coming up and instead of going to Papa Haydn, I want to make it from scratch. Yours looks amazing. I love the assembly. Thanks again!

    Reply
  7. Kelli says

    Posted on 2/28 at 2:42 pm

    I used to work at a bakery run by a woman who had been a pastry chef at Papa Haydn’s and she made this at least once a week. So fabulous! Thank you for posting this, I need a not-too-sweet dessert for a dinner party this week!

    Reply
    • Leigh Anne says

      Posted on 2/28 at 10:03 pm

      Love this dessert – get it every time I go!

      Reply
  8. Lisa says

    Posted on 1/24 at 3:33 pm

    Thanks so much for sharing this recipe. I used to work at Papa Haydn’s and loved the end of the night when there was Boccone Dolce left over. The meringue was nice and chewy. I under bake my meringues a little so they are a little sticky in the middle.

    Reply
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