Boccone Dolce - light airy meringue cake topped with chocolate drizzle, Chantilly Cream & a ton of berries.
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.
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.
Pour 2½ cups cold heavy whipping cream into a mixer bowl and start whisking, gradually going from low to high speed.
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.
*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.
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