Boccone Dolce Cake – Pavlova Cake Recipe (video)
I bet you’ve never had such a delightful dessert as this boccone dolce cake! It’s the Italian version of the classic pavlova, made with stacked layers of crispy meringue, berries and fruit. I fill the cake with fluffy whipped cream frosting. This pavlova cake is simply show-stopping! Light, fruity, chocolate-y and in one word – simply heavenly! This cake is definitely worth your time spent in the kitchen!
Watch My Pavlova Video!
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The Meringue Cake Layers
Making a Boccone Dolce cake is super easy! The first step is preparing the delicate pavlova layers. Since they do take a while to bake and cool, I recommend making the meringue layers the evening before and let them set and cool overnight. You can even prepare the meringue layers a few days in advance, just keep them stored in an airtight container. When preparing the meringue, make sure to clean your mixing bowl with vinegar beforehand to get rid of any grease or oil residue, which can cause the egg whites to stay flat.
Assembling the Boccone Dolce Cake
Once you have the meringue layers ready to go, it’s time to assemble the Boccone Dolce cake! I like to use a simple whipped cream filling for this cake since the real star of the cake is the crunchy meringue. I also like to add just a touch of chocolate drizzle to each layer for a bit of chocolate flavor. Simple drizzle on the chocolate onto each cake layer and then top with a generous amount of whipped cream. Next, add the berries and fruit! The fruit is a great addition because it helps cut through the sweetness of the cake layers! I like to use strawberries, blueberries, raspberries, kiwi, peaches, apricots or even cherries! Feel free to use your favorites!
Important Cake Tip!!
Make sure to wait and assemble the Boccone Dolce cake right before serving to keep the layers crispy! If you assemble it too early, the whipped cream will make the layers too soggy! You can assemble up to an hour before serving for best results. Once it’s assembled, keep it at room temperature until ready to enjoy.
Enjoyed this pavlova cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Chocolate Lavender Pavlova – this incredible, rich chocolate pavlova is topped with lavender whipped cream and blackberries!
- Mini Fruit Pavlova – individual pavlovas served with whipped cream, berries and a zesty raspberry sauce!
- Chocolate Pavlova Cake – stunning stacked pavlova cake with chocolate whipped cream and loads of berries!
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Boccone Dolce Cake - Pavlova Cake Recipe (video)
- 6 large egg whites, at room temperature
- 3/4 cup white granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
For Chantilly Cream:
- 2 cups cold heavy cream
- 3/4 cup white granulated sugar
- 1 teaspoon vanilla
For Chocolate Ganache:
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1/2 cup heavy cream
- 3-4 cups fresh strawberries, sliced
- 1-2 kiwi fruit, sliced
- 2 cups fresh raspberries
- 1 cup fresh blueberries
- Preheat oven to 200F. Trace 3, 8-inch circles onto a large sheet of parchment paper. You will also need a large 18-inch pastry bag with large tip.
- Place egg whites, sugar and cream of tartar into mixer bowl and whisk on high speed. Continue whisking on high speed until meringue is very thick and semi-glossy (time will depend on what type of mixer is used). Transfer meringue into pastry bag and starting from the edge, pipe 1-inch thick circles onto parchment paper to the edge of each circle. Use a spatula to even off the top of each layer.
- Transfer parchment paper directly onto oven rack. Bake in preheated oven for 2 1/2 to 3 hours. Turn oven off and let meringue set to a crisp. To check for readiness, tap lightly - meringue should sound hollow. Store meringue in air-tight container until ready to use.
- Boccone Dolce is best served immediately. I recommend assembling this cake and serving right, or within 1 hour, for that iconic crunchy texture.
- Prepare whipped cream: place cream, sugar and vanilla into mixer bowl and whisk until stick peaks form. Transfer a small amount, about 1 cup, into a small pastry bag tipped with a star tip.
- For the chocolate ganache, heat the 1/2 cup cream until very hot, but not boiling. Combine with chocolate chips and whisk until smooth.
- To assemble cake, spread a layer of chocolate ganache onto the meringue, top with a layer of whipped cream, arrange a layer of fruit and top with next meringue layer. Garnish the top also with spirals of whipped cream and more fruit. Refrigerate if not serving immediately.
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Hey Tatyana, I had a question. I am planning on making a cake with meringue. I need to whip up the egg whites and use 1/3 each to make 3 layers. I need to bake each layer separately in the oven. Is it ok to place the remaining whipped egg whites to the fridge until the other one bakes? Will the egg whites not get runny? I would appreciate your response.
Hi! That sounds like a delicious cake. You can actually leave the whipped egg whites out at room temperature, they will bake better when they’re not cold. If they do lose their volume, simply rewhisk. Enjoy your cake!