A lurking swapster sent me an email
requesting a copy of this recipe. She had
read about my infatuation with my Vincent
Price Cookbook, and had lost this recipe
from it. When I looked it up, I found it
was from Sardi's Restaurant, circa 1965:

Boccone Dolce

Preheat oven to very slow (250 degrees).

MERINGUE:
4 egg whites
salt
1/4 tsp. cream of tartar
1 cup sugar

FILLING:
hot water
6 ounces semi-sweet chocolate pieces
3 tbsp water
3 cups cream
1/3 cup sugar
1 pint fresh strawberries, sliced

MERINGUE LAYERS:
Beat until stiff: 4 egg whites, a pinch of
salt and 1/4 tsp cream of tartar.

Gradually beat in: 1 cup sugar and continue
to beat until the meringue is stiff and
glossy.

Line baking sheets with waxed paper, and on
the paper trace 3 circles, each 8 inches in
diameter. Spread the meringue evenly over
the circles, about 1/4 inch thick, and bake
in the very slow oven for 20 to 25 minutes,
or until meringue is pale gold but still
pliable.

Remove from oven and carefully peel waxed
paper from bottom. Put on cake racks to dry.

FILLING
Melt over hot water: 6 ounces semi-sweet
chocolate pieces and 3 tbsp water.

Whip: 3 cups cream until stiff. Gradually
add: 1/3 cup sugar, and beat until very
stiff.

Slice 1 pint fresh strawberries

PRESENTATION
Place a meringue layer on serving plate and
spread with a thin coating of melted
chocolate. Then spread a layer about 3/4
inch thick of the whipped cream and top this
with a layer of the sliced strawberries.
Put a second layer of meringue on top,
spread with chocolate, another layer of the
whipped cream and sliced strawberries, then
top with a third layer of meringue. Frost
sides smoothly with remaining whipped
cream. Decorate top meringue layer in an
informal pattern, using remaining melted
chocolate squeezed through a pastry cone
with a tiny round opening. Or you may
decorate with whole ripe strawberries.
Refrigerate for 2 hours before serving.