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Mini Boccone Dolce

Mini Boccone Dolce – Meringue Nests filled with Vanilla Whipped Cream, Berries and Chocolate. This meringue dessert feels light and refreshing. Did I mention that it’s super easy to make?

Mini boccone dolce topped with raspberries, blackberries, mint and chocolate.

Babies of the Boccone Dolce cake (which has quickly became a favorite for everyone who’s ever tried it) these delicate and light Mini Boccone Dolce’s are festive and amazingly delicious! It’s very hard to stop with just one, since meringue base leaves you craving for more.

Tray of mini boccone dolces topped with raspberries, blackberries, mint and chocolate with a bowl of cut strawberries.

There are cakes and desserts that while I love eating, I absolutely hate making. This one is definitely not one of them. It takes about 10 minutes to make the meringue (the oven does the heavy lifting) and then after the meringue is baked it takes about 20 minutes to finish them up. The results are always awe inspiring and you can’t help but feel so proud of yourself for making something this beautiful and this good. Check out the step by step pictures below to see just how simple everything is!

Mini Boccone Dolce

Yield: 18-20 pcs

Ingredients for Meringue:

  • egg whites
  • sugar, granulated
  • pinch of salt
  • pinch of cream of tartar

Three eggs, cream of tartar, slat, and bowl of sugar on a wooden table.

How to make Meringue for Mini Boccone Dolce:

Preheat oven to 200F, with the rack in the middle. Line a baking sheet with parchment paper and set aside.
Add the 3 egg whites, pinch of salt and pinch of cream of tartar to a thoroughly cleaned glass or stainless steal bowl. It should have no traces of grease or egg yolk. If there is, the meringue will not whip properly.

Using a mixer start whipping the egg whites until they’re slightly foamy, then add the sugar one table spoon at a time while continuing to whip. Once you’ve added all the sugar, continue whipping on high for about 5 minutes (if you multiply the recipe, make sure to multiply the whipping time as well). The egg whites should look pearly white and very thick.

How to whip egg whites into a smooth, thick consistency.

How to Pipe the Meringues:

Fit a ziplock bag or a pastry bag with a star tip. Fill the bag with the meringue and pipe 2 inch stars about 2 inches apart. To pipe hold the piping bag about 1 inch above the baking sheet, push until a 2 inch star has been piped, then stop pushing and quickly pull up.
How to shape meringue on a baking sheet.

If you don’t care for the star design, just spoon the meringue onto the sheet.

Using a teaspoon or a mellon baller, make an indent in the middle of the meringue, like shown on the pictures.

How to use a melon ball to make an indent in the middle of the meringue.

How to Bake this Meringue Dessert:

Place in the oven and bake for 1.5 – 2 hours. To check if the meringue is dry, remove one from the oven and let it cool completely. Now break it apart and check to make sure that the middle is not moist, but thoroughly dry. Once dry, turn off heat, open the oven door just enough to stick a wooden spoon and allow to completely dry.
Meringues can be made several days ahead of time, just make sure to keep them in an airtight container until ready to assemble. 
How to bake prepared meringue dessert on a baking sheet lined pan.

How to make Vanilla Whip Cream (Chantilly Cream)

  • heavy cream (at least 33% fat content)
  • sugar
  • vanilla extract or vanilla emulsion

How to make Vanilla Whipped Cream:

Add all ingredient (1 cup heavy whipping cream, 3 tablespoons sugar, 1 tablespoon vanilla extract/emulsion) to a bowl and whip with a mixer until medium-peaks, about 1-2 minutes. Fit a ziplock/pastry bag with star tip. Fill the bag with prepared cream.

How to combine ingredients to whip up vanilla whipped cream.


Make Chocolate Ganache

Ingredients for Chocolate Ganache:

  • chocolate chips (dark chocolate)
  • boiling hot heavy whipping cream

To make the ganache: 

Pour heavy cream over chocolate chips, let sit for 2 minutes. Stir until smooth. Transfer to a ziplock bag. Snip off a corner of the bag.

To Assemble gather the rest of the ingredients together to assemble the Mini Boccone Dolce’s.

You will need about 2.5 cups of berries of choice.

I had –
40 pcs raspberry
10 pcs blackberry, cut in half
Strawberries.
Ganache
Vanilla Whipped Cream
Bowl of raspberries, blackberries, strawberries, chocolate ganache, and bag with vanilla whipped cream.

Drizzle chocolate ganache over each meringue nest. Pipe a star with the Vanilla Whipped cream. Top with a couple berries and a mint leave for garnish.

How to drizzle meringue with chocolate ganache, top with vanilla whipped cream, and finish with berries and mint.

Refrigerate until ready to serve. Can be made up to 12 hours ahead, but best served within 2-3 hours of assembly.

Give these other great recipes a try:

Mini Boccone Dolce

Mini Boccone Dolce - Meringue Nests with Vanilla Whipped Cream, Berries and Chocolate | Let the Baking Begin!
5 from 1 vote

Mini Boccone Dolce - Meringue Nests filled with Vanilla Whipped Cream, Berries and Chocolate. This meringue dessert feels light and refreshing.

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: Italian
Keyword: boccone dolce
Calories: 74 kcal
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 30 servings

Ingredients

Ingredients for Meringue:

  • 3 large egg whites
  • 1 cup sugar granulated
  • pinch of salt
  • pinch of cream of tartar

Vanilla Whipped Cream

Ingredients for Chocolate Ganache:

  • 2 Tbsp chocolate chips dark chocolate
  • 2 Tbsp boiling hot heavy whipping cream

Also:

  • 40 pcs raspberry
  • 10 pcs blackberry cut in half

Instructions

How to make Meringue for Mini Boccone Dolce

  1. Preheat oven to 200F, with the rack in the middle. Line a baking sheet with parchment paper and set aside.
  2. Add the 3 egg whites, pinch of salt and pinch of cream of tartar to a thoroughly cleaned glass or stainless steal bowl. It should have no traces of grease or egg yolk. If there is, the meringue will not whip properly.
  3. Using a mixer start whipping the egg whites until they're slightly foamy, then add the sugar one table spoon at a time while continuing to whip. Once you've added all the sugar, continue whipping on high for about 5 minutes (if you multiply the recipe, make sure to multiply the whipping time as well). The egg whites should look pearly white and very thick.
  4. Fit a ziplock bag or a pastry bag with a star tip. Fill the bag with the meringue and pipe 2 inch stars about 2 inches apart. To pipe hold the piping bag about 1 inch above the baking sheet, push until a 2 inch star has been piped, then stop pushing and quickly pull up.
  5. If you don't care for the star design, just spoon the meringue onto the sheet.
  6. Using a teaspoon or a mellon baller, make an indent in the middle of the meringue, like shown on the pictures.
  7. Place in the oven and bake for 1.5 - 2 hours. To check if the meringue is dry, remove one from the oven and let it cool completely. Now break it apart and check to make sure that the middle is not moist, but thoroughly dry. Once dry, turn off heat, open the oven door just enough to stick a wooden spoon and allow to completely dry.
  8. Meringues can be made several days ahead of time, just make sure to keep them in an airtight container until ready to assemble.

How to make Vanilla Whip Cream (Chantilly Cream)

  1. Add all ingredient (1 cup heavy whipping cream, 3 tablespoons sugar, 1 tablespoon vanilla extract/emulsion) to a bowl and whip with a mixer until medium-peaks, about 1-2 minutes. Fit a ziplock/pastry bag with star tip. Fill the bag with prepared cream.

To make the ganache:

  1. Pour heavy cream over chocolate chips, let sit for 2 minutes. Stir until smooth. Transfer to a ziplock bag. Snip off a corner of the bag.

To Assemble

  1. Gather the rest of the ingredients together to assemble the Mini Boccone Dolce's.
  2. Drizzle chocolate ganache over each meringue nest. Pipe a star with the Vanilla Whipped cream. Top with a couple berries and a mint leave for garnish.
  3. Refrigerate until ready to serve. Can be made up to 12 hours ahead, but best served within 2-3 hours of assembly.
Nutrition Facts
Mini Boccone Dolce
Amount Per Serving
Calories 74 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 9mg0%
Potassium 15mg0%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 134IU3%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* 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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  • Yelena

    Never ever use cream of tartar. Why do we need it? Thanks

    · Reply
  • […] different. Difference between Pavlova and Boccone Dolce is that Pavlova is soft on the inside, and Boccone Dolceis crispy all the way through. Pavlova has Australian roots, while Boccone Dolce has […]

    · Reply
  • […] Now if you’re into individual servings of Boccone Dolce, check these MINI Boccone Dolce’s. They’re the best when serving a large amount of people, because everyone gets their own little bit, without the messiness of cutting a cake. MINI BOCCONE DOLCE […]

    · Reply
  • […] MERINGUE BASKETS WITH BLACKBERRIES MINI BOCCONE DOLCE  […]

    · Reply
  • Alyona

    I never thought I could make these by myself. Your clear/precise instructions with pictures made me step out of my comfort zone and attempt this! The results were amazing!!!! Thank you! Can’t wait to try your other recipes. Already using many of your suggestions in everyday cooking/baking.

    · Reply
  • Lena

    Will the baked meringue hold well if frozen in air tight container for few days prior to holiday prep?

    · Reply
  • Tanya

    These were soo yammi! I made a trial at home and they were gone in one day. My 5 year old requested them for her birthday party, They were a hit, everyone loved them, kids and adults including. Perfect size. Thank you for sharing!

    · Reply
  • Oxy

    Hey Marina!
    Thanks for sharing tsuch great recipe with us. 🙂
    Do egg whites have to be at room temperature before whipping?
    Thanks,
    Oxy

    · Reply
    • Hi Oxy!

      I have used both room temperature and eggs straight from the fridge with success. So either one will work.

      · Reply
  • Marina sm

    Wow! These look amazing! I love that they are mini, perfect for parties 🙂 i ordered the boccone dolce cake at papa Haydn for my bday last month and it was so hard to cut, it was falling apart. I love how these are perfect size and no need to cut into slices. I will be making these soon 🙂 Love all your recipes. You’ve got some talent Marina!!!

    · Reply
    • Thank you Marinochka!
      Yes, this is why I like to make the Boccone Dolce in one layer, because it is so much easier to cut and serve. Also, if you let the cake sit (in the fridge) for a couple hours before serving, it will be easier to cut it, because the meringue layers absorb some of the moisture and make it softer.
      Of course, to avoid the hassle you could just make these mini versions 😉 Thanks for your kind words dear!

      · Reply
  • Natasha

    Hey, Marina. I was wondering if I could use organic white sugar, it has bigger crystals then regular granulated sugar? Will it still turn out ok? The only other thing I have on hand is powdered sugar:) any suggestions? I want to make it now but can’t get to the store with kiddos:(

    · Reply
    • Hi Natasha,
      Generally for meringue it is best to use finer kind of sugars, so even using the granulated (regular) sugar is probably not as good as using powdered sugar, even though it does work. So what I would do if I was you, is probably either run the organic white sugar through your blender to break the crystals into finer crystals, or just use 1 3/4 cups powdered sugar for every 1 cup of sugar in the recipe. Good luck dear!

      · Reply
  • Natasha of Natashaskitchen.com

    I love these as minis. So smart!! Your photography is stunning as usual!

    · Reply
  • Valentina @Valentina's Corner

    You have got some serious talent, my friend. Recipe is superb and photography, Mmmmm….:) 🙂

    · Reply
  • Beauties! You’re amazing, Marina!!! If only I could be half the baker you are!!!

    · Reply

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