Cost Breakdown

Critical Success Points

• • Achieve stiff peaks when whisking the meringue (step 1).
• • Slow bake at 100 °C to prevent the meringue from cracking (step 4).
• • Fully dissolve the pectin without lumps (step 5).
• • Whip the mascarpone cream to stiff peaks, keeping all ingredients very cold (step 7).

Safety Warnings

• • Handle the hot oven (100 °C) with kitchen gloves.
• • Watch out for splatters when boiling the jam.
• • Use a sharp knife to avoid cuts.