Cost Breakdown

Critical Success Points

• • Make the syrup and add armagnac while boiling (step 1)
• • Whisk the yolk mixture until it forms a ribbon (step 2)
• • Achieve stiff, glossy peaks for the egg whites (step 3)
• • Fold ingredients gently to keep the batter airy (step 4)
• • Do not open the oven during baking (step 5)
• • Roll the sponge while it is still warm but not hot (step 7)
• • Refrigerate the assembled log for at least 1 hour (step 10)
• • Whip the mascarpone topping until soft peaks form (step 11)

Safety Warnings

• • Syrup reaches boiling point – handle with care to avoid burns.
• • Alcohol vapors can ignite – keep flame away when adding armagnac.
• • Raw eggs are used – consider pasteurized eggs to reduce salmonella risk.