Cost Breakdown

Critical Success Points

• • Cooking the raspberry cream to 83‑84 °C
• • Incorporating the gelatin without lumps
• • Whipping the egg whites to firm and glossy peaks
• • Slow baking of the meringues at 80 °C
• • Rolling the sponge without cracking it

Safety Warnings

• • Handle the hot syrup carefully to avoid burns.
• • Use the thermometer to avoid overheating the cream (avoid > 85 °C).
• • Wear kitchen gloves when handling the oven at 180 °C.