Boccone Dolce Meringue with Chocolate and Berries Recipe

Meringue:

• 6 room-temperature egg whites
• 1 teaspoon cream of tartar
• 1/2 cup granulated sugar

Chocolate:

• 1 cup milk or semi-sweet chocolate chips
• 2-4 tablespoons milk or cream

Filling:

• 2 cups whipping cream
• 4 tablespoons granulated sugar
• 2 1/2 cups fresh strawberries

Preheat oven to 250° F.

Beat egg whites and cream of tartar until soft peaks form. Soft peaks are characterized by peaks that form and flop over when beaters are lifted from meringue.

Gradually add sugar and beat until meringue is stiff and glossy.

Line three eight-inch cake pans with foil, or outline three eight-inch circles with foil on a large cookie sheet. Spread meringue evenly into pans or onto circles.

Bake for 45 minutes until firm and crispy.

Cover with whipped cream, and garnish with several whole strawberries.