Cost Breakdown

Critical Success Points

• • Baking the sponge at 160°C
• • Assembly and emulsification of the buttercream (butter and custard temperatures)
• • Firm whipping of the French meringue
• • Low‑temperature baking of the meringue fingers
• • Warm white chocolate glaze to avoid melting the meringue

Safety Warnings

• • Be careful of burns when handling melted butter and hot chocolate.
• • Use the thermometer to avoid overheating the custard (prevent curdled eggs).
• • Do not open the oven door during the meringue baking, otherwise it may collapse.