Boccone Dolce

Ingredients

4 egg whites
1 gr salt
1 ml cream of tartar
5 ml cider vinegar
6 gr vanilla
200 gr superfine sugar
1 filling
170 gr semi-sweet chocolate
45 ml water
38 gr confectioners sugar
700 ml cream
700 gr strawberries
275 de in mixer

Instructions

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. ----