Cost Breakdown

Critical Success Points

• • Baking the sponge cake (must be moist and not dry)
• • Complete cooling of the syrup before adding rum
• • Properly soften the pear sorbet and caramel ice cream without melting them
• • Sufficient freezing before unmoulding
• • Reach exactly 121 °C for the Italian meringue syrup
• • Incorporate the hot syrup into the whites without cooking them

Safety Warnings

• • The syrup for the meringue reaches 121 °C: handle with care to avoid burns.
• • Wear kitchen gloves when unmoulding the hot pan.
• • Be careful with the sharp knife when cutting the sponge cake.