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Boccone Dolce Meringue Cake (Video)

Boccone Dolce has 3 crunchy meringue layers, chocolate, cream and plenty of berries. Drizzled with a berry syrup - this Boccone Dolce Cake is delicious! | natashaskitchen.com

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Boccone Dolce is a gorgeous meringue cake – layers of thick, crunchy meringue, lightly sweetened whipped cream, pumped full of fresh berries and of course plenty of chocolate! Also, because this cake is made with meringue, it is naturally gluten free!

Boccone Dolce Cake is fairly simple to make. The layers take some time to dry out/bake in the oven but you can absolutely get that done before and all that will be left is assembly! Also, the berry sauce that it’s served with is absolutely not optional.

I’ve never seen anyone else serve it this way, but Mila was onto something wonderful with her sauce. It takes this crunchy meringue cake to new levels of delicious!

Boccone Dolce has 3 crunchy meringue layers, chocolate, cream and plenty of berries. Drizzled with a berry syrup - this Boccone Dolce Cake is delicious! | natashaskitchen.com

Four years ago, one of my readers, Mila, shared her Boccone Dolce Cake recipe with us and we shared it with you! We’ve been going back and revisiting some of our old favorites and thought this one deserved an update and a video because it’s definitely worth making. Kick up your feet, grab some popcorn and enjoy this new video recipe!

Click Here to Print the Full Recipe

You’ll want to Pin this for later! ⬇️

Boccone Dolce has 3 crunchy meringue layers, chocolate, cream and plenty of berries. Drizzled with a berry syrup - this Boccone Dolce Cake is delicious! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Liz
    April 12, 2019

    Hi Natasha, have you ever made a spanische windtorte? It looks similar to this cake. There is also another type called pavlova. I want to try one but they say the spanische windtorte is difficult. Reply

    • Natasha
      April 12, 2019

      Hi Liz, I haven’t tried it but it looks really pretty and interesting! Reply

  • Deborah
    March 25, 2019

    Hi, I was thinking of making this for our school auction. Would it be alright if it was sitting out for three hours? Reply

    • Natasha
      March 25, 2019

      Hi Deborah, I think you could make that work if it is in an air conditioned room and out of the sun, but I would suggest brushing melted chocolate on both the top and bottom of each meringue layer so the cream doesn’t penetrate as readily and soften the layers. Reply

  • Mari
    July 13, 2018

    If I make this cake on Saturday, and then serve it on Sunday, do I drizzle the chocolate over the layers of meringue or do I spread it? Will it make any difference if I don’t spread it? Reply

    • Natashas Kitchen
      July 14, 2018

      You can definitely spread it. It shouldn’t make a difference. Spreading it will just have more coverage and more chocolate per bite. Reply

  • Yelena Lepekhin
    July 10, 2018

    This cake looks amazing! But I had to make a wedding cake and I loved this one but it wouldn’t work for wedding cakes so I modified it and it turned out amazing! I made a sponge cake, made a raspberry purée and somewhat like the strawberry 🍓 cake on your website I put a layer of sponge cake, coated it with the purée and then on the other layer I put cream and after that I put one ☝️ layer of the bizè and then continued with the layers! It turned out absolutely delicious 😋!!! Sorry my explanation was probably very confusing 😂😂😂 Reply

    • Natashas Kitchen
      July 10, 2018

      Sounds like a berry version of Kievsky cake. I can totally picture it! Reply

  • Radomir Zakladnyy
    May 12, 2018

    Hey natasha,
    So my mom and me want to make this cake just to try because shes on a diet, do you have any tips on making it.
    and I love your website and all the recipes, don’t stop lol 😁. Reply

    • Natasha
      natashaskitchen
      May 13, 2018

      Hi Radomir, I would suggest reading completely through the instructions and watch the video recipe before beginning for success with this cake. Reply

      • Radomir Zakladnyy
        May 13, 2018

        Thank you keep up the good work. Reply

        • Natasha's Kitchen
          May 14, 2018

          My pleasure Radomir! Thank you 🙂 Reply

  • Yelena
    April 28, 2018

    Hi, folks!
    I made this cake for my birthday, and it is phenomenal! Unbelievable balance of meringue, fresh fruit, and cream! The recipe is easy to follow, and it’s very precise! Amazing! It’s gorgeous too! No crump left after the party. I highly recommend this cake! You’ll be a famous pastry chef among your peeps. I guarantee it! From the bottom of my heart, thank you, Natasha, for all you do for us! ❤️❤️❤️ Reply

    • Natasha's Kitchen
      April 28, 2018

      My pleasure Yelena! I’m happy to hear the recipe is a hit. Thanks for following and sharing your fantastic review! Reply

  • Yelena
    April 13, 2018

    Hi, Natasha!
    I found that it’s much easier to separate yokes from whites while eggs are really cold. Is it ok to do it, and then bring the whites to thr room temperature? I’m not very good with separation…
    Thanks,
    Yelena. Reply

    • Natasha
      natashaskitchen
      April 13, 2018

      Hi Yelena, I agree it is easier to separate them before. If you wanted to do that, I wouldn’t suggest leaving the separated eggs out too long at room temperature (30-60 minutes). You could also separate them and place into separate small bowls and set the egg whites over a larger bowl with warm water so the bowl with the egg white warms up within 5-10 minutes. Reply

      • Yelena
        April 14, 2018

        Thank you so much, Natasha! Thank you for being with us! I love all your recipes! You’re amazing! ❤️🌹 Reply

        • Natasha's Kitchen
          April 14, 2018

          My pleasure Yelena! Thanks for following! Reply

  • Elena
    February 28, 2018

    Hey there, we tried making this recipe and followed the instructions! But the circles, once we took them out of the over, where flat and dough like! We don’t know what the problem is, do you have an idea? Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi Elena, it could be one of 2 things – either the eggs and sugar needed to be beaten longer or possibly the layers were left out too long a room temperature before baking? I hope that helps to figure it out! 🙂 Reply

    • Yelena
      April 28, 2018

      Elena,
      More likely, a little bit of yolk got into your whites. If even a tiny bit of yolk gets into your mixture that is it. It’ll be ruined. Also, don’t use any plastic dish if you make a meringue. Plastic has tendency to retain grease even if it’s clean. Use only glass or metal containers for your meringue. I hope it helps. Reply

  • Sunita Jalaf
    January 29, 2018

    I would love to make this dessert for my bday. I have a smaller oven so can only make four 8” cirlcles. How long should I bake them for? Thank you Reply

    • Natasha
      natashaskitchen
      January 30, 2018

      Hi Sunita, it is difficult to guess without testing it that way, but my guess would be 5 hours since they will be thinner and smaller circles. Reply

      • Sunita Jalaf
        January 31, 2018

        Thank you. I did think 5 too. Thanks for confirmation. Will let you know Reply

        • Natasha's Kitchen
          January 31, 2018

          My pleasure, please do! Reply

  • Lina
    December 13, 2017

    How long can these meringue layers be in my pantry? Or can I freeze them. If I want to make them a week before. Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hi Lina, since the meringue layers take awhile to bake/dry out in the oven, feel free to make them the day before. I have not tried making it more in advance than that. It might work a couple days in advance, but I’m thinking a week before might be too long. Let cool to room temp and cover with cellophane on the counter overnight. Keep them in a room temperature area away from humidity. In general, it is not a good idea to freeze or refrigerate meringue since the moisture from either one will cause the meringue to soften. I hope you love the cake! Reply

  • Tonya
    August 30, 2017

    What does the cream of tartar do? Can I substitute that? Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Tonya, It will still work without cream of tartar. I’ve made it without the cream of tartar before with good results but I do think the cream of tartar helps to make it more “fail proof.” If your whites are at room temp and you beat with sugar the same amount of time, you shouldn’t run into any issues. It is found in the spice section of most grocery stores. It’s in a spice-sized jar and it is a powdery white substance. Reply

  • Tanya
    June 26, 2016

    Is there a difference between this cake and the pavlova recipes you have? Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      HI Tanya, there is a big difference. The pavlovas are marshmallow soft on the inside and crisp on the outside. The Boccone Dolce meringue is crisp all the way through. 🙂 Reply

  • Alina
    June 8, 2016

    Is it ok if the eggs arnt at room temp ? Reply

    • Natasha
      natashaskitchen
      June 8, 2016

      Alina, eggs must be at room temperature. Check out full written recipe hereReply

  • Inna
    May 21, 2016

    Hi Natasha.. I love your website!!! Every recipe is yummy!!!! I baked Boccone Dolce Cake yesterday and assembled it today. Just yummy!!!! Very light and simply delicious!!!!
    Thank you!!!! ☺️ Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      Inna, I’m so happy you enjoyed that. Thank you for sharing that with us and you are welcome 😀 Reply

  • May 20, 2016

    Sorry to bother , is it ok to have eggs out on the table overnight for room temp?thanks! Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      Hi Shabaka, According to internet resources, it’s not recommended to leave them out overnight because of food safety concerns. I usually put them on the counter first thing in the morning so they are ready to go when I’m ready to use them 🙂 Reply

  • bakinggirl
    May 20, 2016

    Thanks so much for this recipe Natasha! I made the meringue layers a day ahead and just assembled before serving, and wow. My dad, who is not a fan of cakes had two slices! It was just too delicious! thanks again! Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      Oh awesome!! I’m so happy to hear that 🙂 Reply

  • May 20, 2016

    Hi, for time sake is it ok to leave 10 eggs overnight on the table ? (For them to be room temp) I am very thankful for your website ! It’s my lifesaver thank you! Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      According to internet resources, it’s not recommended to leave them out overnight. I usually put them on the counter first thing in the morning so they are ready to go when I’m ready to use them 🙂 Reply

  • Anna
    May 20, 2016

    Hey Natasha! I love your recipes, I just have a question, just curious ,what’s the difference from this recipe and the other boccone dolce recipe u have posted, I tried them both , they’re delicious , just curious thanks! Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      Anna, its the same recipe. I updated and improved the old one. Check the old post where I wrote in the paragraph towards the top about the changes I’ve made. Reply

  • This is so pretty and I just know it’s delicious. I grew up with meringue cakes so it’s always nice to see recipes for them out there 🙂 Reply

    • Natasha
      natashaskitchen
      May 19, 2016

      Thank you Natasha, I too love meringue desserts and getting creative with them 😀. Reply

  • Inna
    May 18, 2016

    Hey Natasha!
    That cake looks really good! All your cakes look so delicious and so beautiful. I was wondering, is it possible for you to make a chocolate mousse cake? I’ve been wanting to make one for a while, just never found the courage to, and all your recipes make cooking/baking look so easy and its so encouraging and gives me the nerve to try something new!
    Thank you! Reply

    • Natasha
      natashaskitchen
      May 19, 2016

      Thank you so much for the idea! I will put it on my list! 🙂 Reply

  • May 16, 2016

    I have always wondered how these cakes would look when you cut it? I know it’s all crispy, but does it crashes hard when you cut it? When I make cakes -it’s very important that cake looks neat and eatable especially for guests. Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Hi Olga, this cake is messy when you start slicing it up. It’s just the way it is, but that has never seemed to bother anyone since it tastes so good! 🙂 Reply

      • Olga
        May 17, 2016

        So the best way would be to just put uncut in front of guests and let them crush it then lol all ur recipes r delicious. Im really picky when i cook but ur recipes are a huge inspiration to me. So Ukrainian 🙂 Reply

        • Natasha
          natashaskitchen
          May 17, 2016

          Ha ha, yes, that is pretty much the best way to serve it. I would not try to cut it ahead of time. Let them admire it first 🙂 Thank you for your thoughtful comment – I’m so glad you find inspiration here 🙂 Reply

  • Liudmila
    May 14, 2016

    I can’t believe my eyes, Natasha You just made my childhood cake. I like it and I know it’s really yummy. Thank you!!! Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      That’s awesome!! I’m glad it brought back memories for you 🙂 Reply

      • Vivian Parramore
        May 15, 2016

        Is there a way that I can get a written recipe for this? It’s really hard for me to go by a video recipe at my age. Thank you. Reply

        • Natasha
          natashaskitchen
          May 15, 2016

          Hi Vivian, yes, absolutely! Click here to print the recipe. I have a print button at the top right of the post and towards the bottom in the print friendly section. Reply

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