Cost Breakdown

Critical Success Points

• • Melt the chocolate without burning it
• • Whisk the egg whites to stiff peaks with the sugar
• • Fold the whites gently to retain volume
• • Precise baking at 170 °C for 14 minutes
• • Roll the sponge before the cream sets

Safety Warnings

• • Beware of burns when handling the bain‑marie and hot syrup.
• • Handle hot gelatin carefully to avoid splashes.
• • Use kitchen gloves if you are sensitive to the high oven temperatures.