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Boccone Dolce – demistified!

Boccone Dolce – light airy meringue cake topped with chocolate drizzle, Chantilly Cream & a ton of berries.

Boccone Dolce - light airy meringue cake topped with chocolate drizzle, Chantilly Cream & Berries. by @LetthebakingbeginMany times I try to replicate cakes that I have tried in restaurants. This one is not an exception. First time ever I tried Boccone Dolce was at Papa Haydn’s, a desert place w/ cakes and desserts that are sure to please even the pickiest dessert lovers.
This is a very light and fruity dessert that literally melts in the mouth and has been a family favorite for quite some time now.

Boccone Dolce - light airy meringue cake topped with chocolate drizzle, Chantilly Cream & Berries. by @Letthebakingbegin

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Boccone Dolce – demistified!

Boccone Dolce - light airy meringue cake topped with chocolate drizzle, Chantilly Cream & Berries. by @Letthebakingbegin
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Boccone Dolce - light airy meringue cake topped with chocolate drizzle, Chantilly Cream & a ton of berries.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Italian
Keyword: boccone dolce
Calories: 313 kcal
Prep Time: 30 minutes
Cook Time: 10 hours
Total Time: 10 hours 30 minutes
Servings: 20 servings




  • 2.5 cups whipping cream
  • 1 cup sour cream
  • 1/2 cup powdered sugar
  • 1/4 teaspoon citric acid or 1.5 tablespoon lemon juice
  • 2 tablespoons vanilla extract


  • 100 grams semisweet chocolate
  • 2 lbs Berries/fruits of your choice strawberry, raspberry, blueberry, blackberry or other


  1. Turn the oven to 200F. Line a 14 inch, round baking pan with parchment (I use a pizza pan). Parchment paper is important; otherwise the merinuge will not come off the pan.

For the meringue:

  1. Whip 10 egg whites at medium speed to soft peaks (about a minute). Add 1 tsp cream of tartar (to stabilize the egg whites)  and 1/4 tsp salt (loosens up the fibers, allowing them to whip up to maximum volume). Turn the mixer to high and gradually start adding 1½ cup sugar, letting the egg whites whip to stiff peaks and pearl color.

  2. Transfer the egg whites to the parchment lined baking pan, spreading the meringue into a 12-inch circle; or a 12x16 inch rectangle; or three 8-inch circles.

  3. Place the pan in the oven and let the meringue bake for 10-12 hours (You can bake it overnight. Baking the meringue at a low temperature ensures that the meringue does not turn beige and dries thoroughly). Turn off the oven, leave the oven door ajar and let the meringue cool down for 30 minutes (Otherwise the drastic change in temperature will crack the meringue).
  4. Melt the chocolate over a double boiler. Transfer it into a plastic bag/pastry bag. Trim off the end of the corner of the bag.
  5. Cover the meringue in drizzles of chocolate.

Make the Cream

  1. Pour cups cold heavy whipping cream into a mixer bowl and start whisking, gradually going from low to high speed.

  2. As soon as the whipped cream starts to thicken up, gradually add 1/2 cup powdered sugar. Once the cream starts to hold volume, add 1 cup sour cream, 1½ tsp lemon juice, and 2tsp vanilla and whip for another 10-20 seconds to incorporate.

  3. Do not over beat or the cream will break.


  1. After the chocolate has set on the meringue, either spoon or using the pastry bag cover the meringue with the cream. Layer the fruit on top of the cream, pushing the fruit into the cream.
  2. Note that fruits need to be dry, otherwise they will "bleed". If you're going to use strawberry, cut it up. Refrigerate the cake for at least 5 hours.
  3. Notes:
  4. *For the meringue, you can use either the egg whites that are sold separately from the egg yolks (in carton boxes) or you can separate the egg yourself.

  5. *The dried meringue can be stored at room temperature for a week in a sealed container/wrapped up; you can also freeze it.
  6. *The chocolate is used as a barrier for the cream, if layered on too thin, too much cream will penetrate the cream, if layered too thick, the meringue will stay dry and will be hard to cut.
  7. *If you're using fruit with a lot of acidity, use less acid in the cream.
  8. *Originally the cake is made with three layers, but I prefer to have one thicker layer as it is much easier to cut and eat it.
Nutrition Facts
Boccone Dolce – demistified!
Amount Per Serving
Calories 313 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 62mg21%
Sodium 100mg4%
Potassium 157mg4%
Carbohydrates 29g10%
Sugar 27g30%
Protein 3g6%
Vitamin A 680IU14%
Vitamin C 0.4mg0%
Calcium 48mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Diana

    Hello Marina

    I would like to make this, however, in the ingridients for the cream, it doesnt list sugar but in the instructions it says to gradually add the sugar to whipping cream. Can you please tell me how much sugar is needed in the cream? Thank you

    · Reply
    • Hi Diana,
      I just fixed the recipe and added the amount of sugar (1/2 cup of powdered sugar).
      Thanks for catching that!


      · Reply
  • Julia

    Спасибо за рецепт, все что я пробовала делать по твоим рецептам получается на отлично!

    · Reply
    • Спасибо Юля! Мне очень приятно это слышать!

      · Reply
  • Aleksa Kuznetsova Photography

    Так аппетитно выглядит! 🙂

    · Reply
  • AnG-Анна

    very nice, I love raspberries, I hope to try this recipe, and it will, thank you)))

    · Reply

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