Cost Breakdown

Critical Success Points

• • Whip the egg whites to firm peaks without any sugar grains.
• • Incorporate the sugar gradually to avoid crystallisation.
• • Bake at two temperatures (150 °C then 120 °C) to achieve a golden crust and a moist centre.
• • Allow the meringue to cool completely before adding the cream.
• • Do not over‑beat the mascarpone to keep a smooth texture.

Safety Warnings

• • Handle raw eggs with care; consume immediately or refrigerate.
• • The oven reaches 150 °C, use kitchen gloves to handle the hot tray.
• • The knife must be handled carefully when cutting the fruit.