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!
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, 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 1 1/2 hours or until meringue becomes bisque colored. and is dry to the touch. It will release easily from the parchment paper.
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.
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
Notes
Be sure and use egg whites at room temperature and a clean bowl in order to get your egg whites to whip properly. Tip Number Two
Also make sure none of the egg yolk gets in with the whites or they won't whip properly.
You can make the meringue layer 1-2 days ahead of time and keep them stored in an airtight container at room temperature. Do not store in the fridge. I recommend assembling the dessert with the whipped cream and berries the day you are going to serve it.