---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Boccone Dolce
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
            Meringue layers:
       4    Egg whites
       1 pn Salt
     1/4 ts Cream of tartar
       1 ts Cider vinegar
       1 ts Vanilla
       1 c  Superfine sugar
            Filling and sauce:
       6 oz Semi-sweet chocolate pieces
       3 tb Water
       3 tb Confectioner’s sugar
       3 c  Heavy cream
     1/2 ts Vanilla
       1 pt Fresh strawberries; sliced
       1 pt Strawberries, sliced; sugard
  
   Recipe by: Vincent and Mary Price’s “A Treasury of Reci
   Preheat oven to 275 deg. In mixer, beat egg whites, salt,
   cream of tartar, vinegar and vanilla until soft peaks form.
   Gradually beat in sugar and continue beating until meringue
   is stiff and glossy. Line baking sheets with parchment or
   waxed paper. Trace three, eight-inch circles on paper.
   Spread meringue evenly and equally over circles. Bake one
   hour, until meringue becomes bisque colored. Then turn off
   oven, open oven door and let meringues ”rest" in 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 saran and frozen.
   I wrap each meringue in several saran layers, then stack
   (gently!) in tupperware container for freezing. Remove from
   freezer at least an hour before assembling.
   
   FILLING AND SAUCE: Melt over hot water the chocolate bits
   and water. When perfectly smooth, remove from heat and
   cool, but don't let harden. Whip the heavy cream until
   stiff, gradually add confectioner’s sugar, then vanilla.
   Slice two pints of strawberries: One is used between cake
   layers, the other is sliced, sugared and refrigerated to
   produce more juice. The sugared berries are served as a
   sauce. Save several whole berries for garnish.
   ASSEMBLEY: Place a meringe layer on a serving plate,
   rounded side down. Spread a VERY THIN coating of chocolate
   over it. GO EASY on chocolate ---too much will make it
   impossible to cut cake! Top chocolate with a layer (about
   3/4-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, and frost sides and top smoothly with remaining
   whipped cream. Additional cream may be used to pipe a
   design onto sides and top of cake.
   REFRIGERATE AT LEAST FOUR HOURS or overnight. Garnish with
   several whole strawberries and chocolate curls.
  
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