Lost in the woods.

Two days ago I was reviewing every dumb, stupid, retarded, idiotic, silly, regrettable thing I have ever done, uncertain as to whether I deserved any forgiveness and wondering what Satan was going to look like when we met, as I struggled down the mountain in a snowstorm, peering through windshield wipers that were whipping furiously back and forth in a futile attempt to give me something besides WHITE to look at.

But today it is spring. And getting lost in the woods has an entirely different meaning.

Gorgeous. Soft. Inviting. Tender spring.

More of our daffodils from last year. I love their bright little faces.

And I am captivated by one of my favorite blogs, Ivy Clad.

And I am inspired to bake BOCCONE DOLCE (Sweet Mouthful)

Serves 10 -12

MERINGUE LAYERS:
6 egg whites at room temperature
1 tsp vanilla extract
¼ tsp cream of tartar
Dash of salt
1 ½ cups superfine sugar

Preheat oven to 275 degrees. Line the bottom of three 12-inch cake pans with parchment circles.

Combine egg whites with vanilla, cream of tartar, salt and beat at medium-speed until frothy. Add sugar and beat on high until meringue forms stiff peaks. Divide among the pans and bake for 45 minutes, rotating pans halfway through. The meringues should be crisp but should not start to brown. Shut off heat but leave the pans in the oven another 45 minutes to allow meringues to dry out. Remove from oven and cool on rack. Carefully remove meringues from pans and store in a plastic bag.

FILLING
12 oz. semisweet chocolate chips
24 oz. heavy cream
1 tsp vanilla extract
½ cup confectioners’ sugar
1 lb strawberries, hulled and sliced, reserving some for garnish, if desired

Melt chocolate with 6 T water in a heatproof glass bowl over simmering water. Set aside to cool slightly.

Whip cream with vanilla extract and confectioners’ sugar and set aside.

TO ASSEMBLE
Place a meringue on a serving dish and top with a thin layer of melted chocolate, then a quarter of the whipped cream and half of the strawberries. Repeat with second layer, then top with the third meringue and cover everything with the remaining whipped cream. Garnish with reserved berries and serve.

BEST SERVED THE DAY IT IS MADE.

Buon appetito!