Mini Boccone Dolce

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

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.

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

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:

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

Mini Boccone Dolce - Meringue Nests filled with Vanilla Whipped Cream, Berries and Chocolate | Let the Baking Begin!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.

 Mini Boccone Dolce - Meringue Nests filled with Vanilla Whipped Cream, Berries and Chocolate

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.

 Mini Boccone Dolce - Meringue Nests filled with Vanilla Whipped Cream, Berries and Chocolate

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.

 Mini Boccone Dolce - Meringue Nests filled with Vanilla Whipped Cream, Berries and Chocolate

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

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

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

 Mini Boccone Dolce - Meringue Nests filled with Vanilla Whipped Cream, Berries and Chocolate

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. 

Mini Boccone Dolce - Meringue Nests filled with Vanilla Whipped Cream, Berries and Chocolate | Let the Baking Begin!How to make Vanilla Whip Cream (Chantilly Cream)

  • 1 Cup heavy cream (at least 33% fat content)
  • 1/3 Cup sugar
  • 1 tsp vanilla extract or vanilla emulsion

Mini Boccone Dolce - Meringue Nests filled with Vanilla Whipped Cream, Berries and Chocolate | Let the Baking Begin!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.

Mini Boccone Dolce - Meringue Nests filled with Vanilla Whipped Cream, Berries and Chocolate | Let the Baking Begin!
Make Chocolate Ganache

Ingredients for Chocolate Ganache:
2 Tbsp chocolate chips (dark chocolate)
2 Tbsp 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

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

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.

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

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

Mini Boccone Dolce

5.0 from 3 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 20 pcs

Ingredients

Ingredients for Meringue:

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

Vanilla Whipped Cream

  • 1 Cup heavy cream (at least 33% fat content)
  • ⅓ Cup sugar
  • 1 tsp vanilla extract or vanilla emulsion

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
  • Strawberries.

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.

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Comments

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

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

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

    · 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
  • 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
  • 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
  • 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
  • Lena

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

    · 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

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