Boccone Dolce (Meringue Cake with Caramel Frosting)
This Boccone Dolce is an Italian dessert that’s truly heaven on a plate with crunchy meringue layers, whipped cream, and fresh berries. Here’s a make-ahead-friendly version!
Why You’ll Love This Recipe
This boccone dolce recipe has been a staple in my home for years. It’s a classic Italian dessert that’s as beautiful as it is delicious. Here’s why this recipe is the best:
- Perfect Meringues: The secret to perfect meringues is in the beating. We beat our meringues for a total of 15 minutes to achieve that thick, smooth texture.
- Slow Bake: The slow, low-temperature baking process is key to achieving the perfect meringue. It dries the meringue out without browning it.
- Cream: We use a combination of heavy cream and dulce-de-leche for a rich, decadently delicious cream layer.
- Fruit: The fresh fruit topping is totally customizable. We love using a mix of kiwis, strawberries, raspberries, blueberries, and blackberries.
- Make-Ahead: This dessert is best made a day in advance, making it the perfect stress-free dessert for parties.
Key Ingredients
- Eggs and Granulated Sugar – These are two main ingredients for the meringue. We need 12 large eggs at room temperature, and 4 cups of granulated sugar to make the perfect, crispy meringue.
- Heavy Cream – We need 5 cups of heavy cream for the cream layer. This is what gives the dessert its rich and creamy texture.
- Fruits – The fresh fruits like kiwis, strawberries, raspberries, blueberries, and blackberries not only add a pop of color but also a refreshing, fruity flavor to the dessert.
Substitutions and Variations
This show-stopping dessert is incredibly versatile, and here are some of our favorite variations and substitutions:
- Fruit: Feel free to get creative with the fruit topping. You can use any of your favorite fruits, or even mix them together. Try adding mango, pineapple, or passion fruit for a tropical twist. You can also sprinkle some pitted cherries on top before serving, like we do in our Summer Pavlova with Cherry Sauce.
- Chocolate: Instead of Nutella, you can use chocolate ganache or even a fruit coulis for a different flavor. For a white chocolate ganache, try our Mini Fruit Tartlets recipe.
- Nuts: If you’re not a fan of almonds, you can substitute them with any other nuts or even omit them altogether.
- Flavor: For a different twist, you can flavor the whipped cream with a teaspoon of vanilla extract or almond extract.
How to Make Boccone Dolce
Preheat oven to 350 F and prepare a 10” springform pan by lining it with parchment paper.
Separate egg yolks from whites and place all 12 egg whites into an electric mixer bowl. Add sugar and beat on high for about 15 minutes.
Fill a piping bag with the meringue and pipe it out onto the prepared parchment paper in moon shapes to form a large circle. Repeat the same steps with the other two parchment paper cutouts.
Place the meringue layers into the oven and immediately reduce the temperature to 270 F. Let it bake at this temperature for 7 minutes, then reduce the temperature to 220 F and let it bake for 6 hours.
Once the meringue is baked, let it cool in the oven overnight. For the cream, beat the heavy cream until it becomes thick. Add dulce le leche and beat again.
To assemble the cake, place the first meringue layer on a serving platter. Spread Nutella and pipe the cream. Add a variety of fruit on top.
Repeat the same process for the second layer. Place the third layer on top, repeat the steps, and top it off with fruit.
For full list of ingredients and instructions, see recipe card below.
Boccone Dolce Serving Suggestions
- Fresh fruit, such as berries or sliced kiwi, is a great way to balance out the sweetness of the meringue and cream.
- Since boccone dolce is a light and airy dessert, it pairs well with a variety of after-dinner drinks. Try serving it with espresso or a cappucino for a classic Italian dessert combination.
- For a more decadant dessert option, serve boccone dolce with a scoop of gelato or a drizzle of chocolate sauce.
Frequently Asked Questions
Yes, you can. The meringue layers can be made in advance and stored in an airtight container at room temperature for up to 3 days. However, it’s best to assemble the cake within 24 hours of serving for the freshest result.
Cooling the meringue in the oven overnight allows it to cool down gradually, which helps prevent cracking. Removing it from the oven to room temperature is a drastic temperature change and will cause a lot of cracking.
Yes, you can use a hand mixer to beat the egg whites and sugar. It may take a little longer than with an electric mixer, but you can achieve the same thick, heavy, and smooth meringue. Be sure to beat it until there are no sugar granules left.
How to Store Boccone Dolce Cake
- Storing: Once made, this delicious dessert can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: I don’t recommend freezing this dessert as the meringue and cream may not retain their original texture once thaw.
Boccone Dolce (Meringue Cake with Caramel Frosting)
Ingredients
For the Boccone Dolce Cake Layers
- 12 large room temperature eggs
- 4 cups Bakers or granulated sugar
For the Boccone Dolce Cake Frosting
- 5 cups heavy whipping cream
- ½ can dulce de Leche
- ¾ cup nutella
For the Boccone Dolce Cake Toppings
- Kiwi
- Strawberries
- Raspberries
- Blueberries
- Blackberries
Instructions
- Preheat oven to 350 F and prepare a 10” springform pan by lining it with parchment paper.
- Separate egg yolks from whites and place all 12 egg whites into an electric mixer bowl. Add sugar and beat on high for about 15 minutes.
- Fill a piping bag (1 M piping tip) with the meringue and pipe it out onto the prepared parchment paper in moon shapes to form a large circle. Repeat the same steps with the other two parchment paper cutouts.
- Place the meringue layers into the oven and immediately reduce the temperature to 270 F. Let it bake at this temperature for 7 minutes, then reduce the temperature to 220 F and let it bake for 6 hours.
- Once the meringue is baked, let it cool in the oven overnight. For the cream, beat the heavy cream until it becomes thick. Add dulce le leche and beat again.
- To assemble the cake, place the first meringue layer on a serving platter. Spread Nutella and pipe the cream. Add a variety of fruit on top.
- Repeat the same process for the second layer. Place the third layer on top, repeat the steps, and top it off with fruit.
Notes
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This recipe was originally posted on March 1, 2016 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Hi Valya,
Your cake looks absolutely stunning—and so delicious! I’m planning to make it myself and had a couple of quick questions.
Would it be okay to omit the Nutella, or does it play a role in keeping the meringue from melting into the whipped cream? Also, which rack level did you use when baking—middle, upper-middle, or lower-middle?
Thanks so much!
Hi Olia! Yes, you can totally omit the Nutella. Middle level for racks works best. Thank you so much for an amazing review!
I made this last Christmas and it was a hit. So delicious and beautiful. I’d like to make individual desserts with this recipe. Do you happen to have idea as to the baking temperature and time for 2-3 inch individual serving nests? I thought maybe I could bake them according to other individual meringue or pavlova recipes but ingredients amounts are so different that I’m not sure if it will bake the same. I need to be able to assemble a few hours before serving and this recipe was true to that last year. Thank you for a great recipe.
Thank you so much! I am glad you enjoyed the recipe. Yes, I do have a very popular Meringue Fruit Baskets recipe on my website. You can give it try.
Hello! I’m curious about the amount of sugar… most other recipes call for a 10 egg white and only 1.5 cups of sugar.
So wondering if that’s accurate or a typo?
Thank you!!
It is correct. Most recipes are soft inside, while this one is hard all the way through. You may reduce the sugar to 3 cups but not less for best results.
Hi. That cake looks extremely yummy! However, any suggestions for what to do with all the egg yolks?
Lemon pie or lemon curd recipes.
Thank you for the reply. The Lemon Pie looks delicious. Will now try both recipes!
Enjoy! 🙂
Hi Valya! I love this cake, made a few times already. But mine doesnt turn oit so pretty. How do “draw” it?? Do you have a video on how you do it? I’ve done it at least 7 times but doesnt look gorgeous like yours.
I’ve been asked to start making videos many times, and I think you gave me the final push. This recipe will be my first video. I’ll be working on creating one. Thank you kindly! 🙂
Thank you so much, i’ll Patiently will wait for your video! 🙂 I absolutely love this cake and so is my family! Thank you again!
Hi Valya! I followed your advice and everything turned out perfect. I got two meringue layers for my Kievskiy cake. It baked to total perfection!!!
Have to admit I haven’t made kievskiy cake in a long time simply because the meringue would always melt. I could never make it right…
I always had such good result with all your recipes that I’ve tried. I had a good feeling this will work out fine.
Thank you for sharing the tricks and all the details.
Double star review!!!
Aww…, it’s so sweet of you to say that!!! Thank you!!! I’m so glad to hear that everything worked out great for you. I don’t have Kiev cake on my blog. I will add it to my to post list. 🙂
And Птичье Молоко! I bet it’s gonna b good!!! Saw your picture with your daughter on Instagram. You girls are such dolls! I am sure you guys enrich so many lives by all you do.
Thank you for sharing your talents
Blessings from Vancouver!
Oh, yeah! I had that recipe requested multiple times. I will get to it eventually. ?
Thank you! I cannot believe how fast time flies! Seems like it was just yesterday when Elona was a baby, and now she’s all grown up. My New Year’s goal is to post a picture of a birthday child of the month. So, Elona ended up being the first one this year. ? We are WA ppl!!!…?
Hi dear Valichka! I was looking for a meringue recipe for kievskiy tort. I am thinking about a 10 0r 11″ cake. I would like to use this recipe but would like to use 6 eggs instead of 12. Do you have any advice on how much sugar I would need and also how long to bake the layers? I would like to achieve the same great result. Please help.
Maybe you can recommend a meringue recipe for Kiev cake?
Will be waiting for your advice.
Blessings
Thanks for your awesome work.
Hi Lena! 6 egg whites and 2 cups of bakers sugar is fine to use for 10 inch cake. When you pipe the meringue make sure it’s about 1/2 smaller in diameter then the cake it self as the meringue will expand during baking. Also, reduce the baking time to 4 hours instead of 6. Thanks for such a sweet word’s!?
Hi Valya! Would the meringue still turn out the same if i used silicone mats on a cookie sheet instead of just parchment paper? And I made this last week and the meringue got some cracks almost right away when I put them in the oven. Should I lower the oven temperature to prevent this? (This cake still turned out AMAZING and was the center of attention)
Hi Angelina! The meringue should not crack at all since it gets piped with room to expand (its ok for it crack if it would be placed as a one piece like a pavlova). I’ve always baked it on parchment paper placed directly onto oven racks. It may take longer to bake if the oven temperature is reduced. Give it try again and see if that was due to eggs. Make sure the eggs are fresh too.
Hi. This cake looks gorgeous. I am planning on trying your recipe for this upoming weekend, but I know that I will be very busy towards the end of the week. Do you know how much ahead of time I could bake those meringue layers?
Hi Nadia. The meringue layers can be baked 2 – 3 days ahead of time. I hope this helps. 🙂
This is one of my family’s favorite cakes. The taste is amazing, made it about 4 times already & each time I get great feedback. Last time I made this cake with 6eggs instead of 12 and had it in the oven for 4hours, it turned out perfect!! Thank you Valya for your advices when asked! This cake is definitely DELICIOUS and worth making!
Aww…, so smart of you! I’m glad your family liked it. It’s one of my family’s favorite as well. I really appreciate your feedback Liana.
Hi Valya
My family of 9 absolutely loves this cake, for birthdays this has been the cake they order. Thank u for recipe. instructions are very clear, n pictures are beautiful. God Bless all ur hard work u put into ur Blog. We love all ur recipes we have tried so far. Thank u
Aww…, that’s sweet. The cake is “no word to describe” delicious. We’ve made it countless times and never fails, stays in the fridge for over a day and taste the same and doesn’t get soggy. Thank you so very much for such an amazing review Tatyana. Gods blessings to you family!
What r u doing with all of those yolks?
Great question!!! If you make Napoleon cake than that “zavarni” cream requires about 9-11 egg yoks. You can refrigerate covered yoks up to a week until ready for use.
Flan?
This cake is beautiful. Can’t wait to try it. We pay $10 a slice at a local bakery.
wow!!!! You’re too nice to share this recipe with us! Thank you!
Thank you very much:)
Is it better to use a pan under the meringue while baking? I baked mines for 6 hours and they burned on the bottom
I’m sorry about that. You may need to adjust your oven temperature.
Thank-you for the awesome recipe! This is the third time I made it and this last time I used farm raised free range chicken eggs instead of store bought and I think either they or the baker’s sugar (super fine granules) made a very good difference. I have a few questions- Is it ok to have the meringue layers cool off at room temperature instead of the oven and would that shorten the “cooing off time”? What is the minimum amount of hours you recommend for the cream to absorb into the meringue? Do you refrigerate the cake as soon as you are done assembling it? Do you use store bought chicken eggs or “home raised free range”? Thank you so much!!! 🙂
1. I cool meringue layers in the oven, because they tend to crack from sudden temperature change.
2. It depends how soft you like the meringue to be. I don’t like my really soft and not hard that they’ll crack while slicing. About 5 hrs.
3. I don’t like melted/soft cream, so I refrigerate the cake right after assembling.
4. Yes I do use room temperature home raised chicken eggs.
5. I like to use fine sugar granules, because it speeds up the beating process and doesn’t leave sugar granules on the sides of the mixer bowl.
You are very welcome. I hope this is helpful. 🙂
Yes that really helps, thank you again! I really enjoy your blog! 🙂
Yours looks so beautiful!!! wow! How did your meringue bake so well? without cracking or leaking? What can I do to prevent the leaking ( clear yellowish syrupy liquid) from coming out and cracking? and I love that your meringue looks so beautiful and white! mine is a cream color…
I’ve made it so many times before posting the recipe. I posted exactly the way I make it. I do have some of that yellowish dry syrup on the bottom of the meringue layers. The meringue layers are a little cream color on the bottom as well. I don’t know why yours meringue crack. Try again, follow my recipe steps. Practice makes perfect 🙂
Absolutely gorgeous presentation! Thank you so much for sharing it with us!!
You are very welcome Olga. Enjoy! 🙂
Yum This cake looks amazing!!! What if I leave the dulce de leche out of the cream and instead add some powdered sugar.. Do you think that would be fine?
Of course. You can tweak this recipe to how you like it. Beat heavy cream first until it’s pretty thick (about a minute, do not over beat) then add 1 cup of powdered sugar or to sweetness you like it to be (I wouldn’t put more than a cup), and beat it for 30 seconds with powdered sugar or until well incorporated. Thank you for another idea Lenochka, I will try it like that too. 🙂
What a beautiful Cake. I need to make it someday and I will follow your steps. I’ve never made this type of cake yet.
You won’t regret trying it out. I am so obsessed with this cake.
Oh wow!!!!! The pictures are amazing! Thank you for sharing this recipe with us! Valya do you think I can skip the fruits? My husband is not a big fan of fruits in cakes but he LOVES meringue!
You are very welcome Olga! Enjoy! You can assemble it any how you like it, but the fruit adds so much taste and beauty to the cake.
My oh my!!! No words!
Thank you Elona for sweet comment. 🙂
Ooh, la, la! This is one amazing candy cake! Delicious and beautiful in pictures!
Thank you Nina. It is truly delicious. 🙂
This looks divine! I just love how you captured this recipe.Great photography. Good job.. 🙂
Thank you very much sweetie. You are a great photographer too. 🙂