• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Valya's Taste of Home logo

  • Home
  • Recipe Index
  • About
    • My Family
  • Work with Us
    • Privacy Policy
    • Copyright
    • Disclosure
  • Shop
  • Contact Us
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
    • My Family
  • Work with Us
    • Privacy Policy
    • Copyright
    • Disclosure
  • Shop
  • Contact Us
  • Subscribe
  • Let's Connect

    • Email
    • Facebook
    • Instagram
    • Twitter
    • YouTube
  • ×

    Home > Desserts

    Very Berry Boccone Dolce Cake Recipe (Video)

    Published: Sep 7, 2018 by Valya's Taste of Home · 7 Comments

    Jump to Recipe Print Recipe

    I had so many requests from you to make a Boccone Dolce video. So here you go my very first video just for you!

    berries, blackberries, blueberries, Boccone Dolce, cake, delicious, family favorite, heavy cream, Holiday dessert, Italian dessert, raspberries, strawberries, Very Berry Boccone Dolce Cake, Very Berry Boccone Dolce Cake Recipe (Video), video recipe

    This Very Berry Boccone Dolce Cake says it all! Tree meringue layers fill will cream and loaded with berries tastes incredible and every bite just melts in your mouth. One of my brothers gave a perfectly matching nickname for this cake - a “Sheetrock Cake” 😀

    I’ve made it at home many times since and it always turns out great! Tall, solid and stern. This particular recipe doesn’t call for the last-minute assembly, but rather, should be assembled about 5 hours before serving to prevent cracking during cutting.

    For detailed picture instructions check our my original Boccone Dolce Recipe. All the ingredients are the same except you don’t need Nutella and dolce the lecher for the cream.

    berries, blackberries, blueberries, Boccone Dolce, cake, delicious, family favorite, heavy cream, Holiday dessert, Italian dessert, raspberries, strawberries, Very Berry Boccone Dolce Cake, Very Berry Boccone Dolce Cake Recipe (Video), video recipe

    Very Berry Boccone Dolce Cake Recipe

    This Very Berry Boccone Dolce Cake say it all! Tree meringue layers fill will cream and loaded with berries tastes incredible every bite just melts in your mouth. One of my brothers gave a perfect nickname to this cake being a “Sheetrock Cake” 😀
    5 from 2 votes
    Print Pin Rate
    Cook Time: 7 hours
    Cooling Time: 12 hours
    Servings: 16
    Author: Valya's Taste of Home

    Ingredients

    • Meringue Instructions:
    • 12 large – room temperature eggs
    • 4 cups 800 g – Bakers sugar
    • Cream Instructions:
    • 5 cups – cold Heavy Cream
    • 1 cup – sugar I used organic sugar
    • Berries You’ll Need:
    • 2 lbs. – strawberries
    • 2 lbs. - raspberries
    • 1 lb. – blackberries
    • 1 lb. – blueberries

    Instructions

    • Preheat the oven to 350 F. Place a 10” bottom piece of a springform pan on a sheet of parchment paper. Trace the circle with a pencil. Cut out the circle 2” further away from the traced marking. Make 3 identical circular cut outs and set them aside.
    • Carefully separate egg yolks from whites. Place all 12 egg whites into an electric mixer bowl. Add sugar. Beat egg whites and sugar on high for about 15 minutes. (Speed 10 on a heavy duty 6000 HD Kitchen Aid Mixer. Beating times vary depending on the mixer you use.) The thickness of the meringue is very important. It should be very thick, heavy, and smooth (with no sugar granules).
    • Fill a piping bag with meringue, about ¾ full. Turn over the circular parchment paper cut outs (so the pencil mark is on the bottom side). Pipe meringue out in moon shapes (reversed letter “c”) overlapping each other to form a large circle along the visibly traced circle. Then fill in the middle. Level out the inside meringue, leaving the outer circle untouched. Repeat the same steps with all 3-parchment paper cut outs.
    • The top rack should be positioned in the middle of the oven and the second rack should be placed right under the top one. Placed meringue layers into the oven one at a time. (An aluminum insulated cookie sheet goes a long way to help you in this step.) Slide the cookie sheet gently under the parchment paper of one meringue layer. Carefully transfer it to the top oven rack. Repeat the same steps with the other 2 meringue layers and place them on the bottom rack. Immediately when all 3 layers are in the oven close the oven door and reduce the temperature to 270 F. (TIP: Temperature control is vital in the baking process and outcome.) Let it begin to dry (bake) at this temperature for 7 minutes, then reduce the temperature to 220 F. Let it bake at that temperature for 6 hours. (Total oven drying/baking time is 6 hours including the first 7 minutes.) Once 6 hours are up, turn the oven off and let the meringue cool in the oven overnight. This step is very important: It must cool down very gradually - in the oven and with the oven. Removing it from the oven to room temperature is a drastic temperature change and will cause a lot of cracking. (To enjoy this dessert at the after-church lunch on a Sunday, I begin making it around 5 pm, on a Friday before. I place it into the oven to bake at about 5:30 pm so that I may turn the oven off at about 11:30 pm before I go to bed. The following day, Saturday morning, I remove them from the oven completely cooled and assemble them during the evening shortly before going to bed. I hope this helps explain the timing of its process, but of course, you may make it at any time that works best for you and feel free to ask questions.)
    • Cream Instructions:
    • Chill the mixer bowl in the freezer for 10 minutes (this will speed up the mixing process). Pour 5 cups of heavy cream into the chilled mixer bowl. Beat for 2 minutes or until it becomes pretty thick. Add 1 cup of sugar and beat again for 30 seconds. Scrape the cream down off the sides of the mixer bowl with a spatula and beat it again for 15 seconds. (Once again, the beating speed will depend on the strength of the mixer you use. Do not over beat the cream.)
    • Assembling the Cake:
    • Trim one of the previously used parchment paper cut outs along the traced circle and place on the serving platter to assemble the cake on. (This is optional but handy to prevent the platter from scratches during slicing). Spread a smidgen of cream under the paper to prevent the cake from sliding off. Place the first meringue layer on the paper. Fill about ⅓ of the cream into the same piping bag with the same tip you used to pipe meringue. Pipe out the cream in the same manner as the meringue layers. Spread out and mix up (rinsed, dried and cut) fruit on top of the cream. (As you can see I love a lot of fruit.) Then place the second meringue layer on top of the fruit and repeat the same steps. Finally, place the third layer on the second, repeat the steps once more and top it off with a nice load of fruit!
    Prevent your screen from going dark
    Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
    Follow Like

    Refference:

    Boccone Dolce Recipe

    Watch How to make Very Berry Boccone Dolce Cake Recipe

    Also, you can watch this recipe video on my YouTube channel HERE. If you enjoyed this video give me a big thumbs up, and don’t forget to SUBSCRIBE to my YouTube channel, be sure to click the Bell icon so you can be the first to know of a new video release!

    berries, blackberries, blueberries, Boccone Dolce, cake, delicious, family favorite, heavy cream, Holiday dessert, Italian dessert, raspberries, strawberries, Very Berry Boccone Dolce Cake, Very Berry Boccone Dolce Cake Recipe (Video), video recipe

    If you make this Very Berry Boccone Dolce Cake Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

    Check Out More MERINGUE Recipes:

    Meringue Fruit Baskets
    Berry Meringue Baskets Recipe
    Chocolate Meringue Cake Recipe (Piano Version)
    Sparkly Meringue Cookies

    Kitchen items I used in making this recipe:

    (If you need any of these items, simply click on the picture to order. Thank you for your support!)

    « Breaking News! Your Requests Has Been Fulfilled!
    Easy Broccoli and Cheddar Soup (Video) »

    Love What You See? Please Share!

    1.2K shares
    • 1

    Reader Interactions

    Comments

    1. Luda says

      April 09, 2019 at 9:58 am

      5 stars
      Hello Valya. Can I prepare night before or just 6 hours before I will use
      Thank you

      Reply
      • Valya of Valya's Taste of Home says

        April 09, 2019 at 1:43 pm

        Do you mean assemble the meringue layers the night before?

        Here is what I do: I bake the meringue layers in advanced (that could be done a couple of days before the event), then the night before the event I pipe the cream and place the fruit. And then about 4 to 6 hours before the event, I stack (assemble) the layers on top of each other. This is because berries have juice and it will moisten the meringue layers.

        Being assembled for 6 hours before the event means that the meringue layers get enough moist from the berries and cream that it’s not too crunchy and not too soft. This saves so much time and you will end up with the perfect Boccone Dolce cake. I hope that clarifies more. Let me know if you have more questions.

        Reply
        • Luda says

          April 11, 2019 at 12:59 am

          Thank you Valya. Yes it very helpful ??

          Reply
    2. Innessa says

      January 03, 2019 at 5:45 pm

      Hi! Can I use regular sugar for this cake recipe or does it have to be bakers sugar only ?

      Reply
      • Valya of Valya's Taste of Home says

        January 03, 2019 at 7:15 pm

        Yes, regular sugar is fine. Make sure you beat a little longer than recipe calls to. You can actually make baker sugar yourself. Place sugar into a food processor and process for about 30 seconds.

        Reply
    3. Olya says

      September 13, 2018 at 1:41 pm

      This cake looks amazing but its impossible to watch the video there seems to be an advertisement/commercial every 15 seconds. Very disrupting!

      Reply
      • Valya of Valya's Taste of Home says

        September 13, 2018 at 10:15 pm

        Hi, dear! Very Berry Boccone Dolce Cake Recipe YouTube video in this post has no advertisements at all. I sent you a private email. I'm so sorry for any inconvenience this caused you.

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet the Author

    Valya with cake

    A food blogger, recipe developer, photographer, editor, and author behind Valya’s Taste of Home website. Sharing family-proven tasty recipes with step-by-step photos and videos. Read more...

    Footer

    Footer

    ↑ back to top ↑

    HOME · ABOUT · CONTACT · SHOP · PRIVACY POLICY

    SIGN UP! For Emails and Updates

    Valya's Taste of Home is a Participant in the Amazon Services LLC Associates Program · Disclosure

    Copyright © 2022 Valya's Taste of HomeTM LLC - All Rights Reserved

    1.2K shares