Cost Breakdown

Critical Success Points

• • Do not let the caramel become too dark
• • Pour the very hot honey over the egg whites to ensure the meringue cooks
• • Fold the meringue into the cream gently to avoid losing air bubbles
• • Freeze the cake for at least 6 hours to achieve a firm texture

Safety Warnings

• • The caramel and honey are very hot; handle with kitchen gloves
• • Do not let the caramel burn; it becomes bitter and can produce irritating fumes
• • Use heat‑resistant utensils for the caramel shards