Cost Breakdown

Critical Success Points

• • Marinate the strawberries for 2 hours in the refrigerator
• • Cook over bain‑marie until 55°C to achieve the correct sabayon texture
• • Incorporate the butter at the same temperature as the pastry cream (room temperature)
• • Properly soak the sponges with the syrup to avoid drying out
• • Chill for 2 hours before unmolding

Safety Warnings

• • Handle the bain‑marie and oven with kitchen gloves to avoid burns.
• • Hot syrup can cause burns – let it warm before using.
• • Use a sharp knife for cutting to avoid slipping.