Cost Breakdown

Critical Success Points

• • Melt the butter without burning it and let it cool completely.
• • Whisk the eggs and sugar until fully whitened.
• • Achieve the correct syrup temperature (121 °C) for the Italian meringue.
• • Incorporate the meringue into the whipped cream without deflating it.
• • Cut the biscuit precisely so the heart does not overhang.
• • Freeze the heart long enough before unmolding.

Safety Warnings

• • The sugar syrup reaches 121 °C – handle with care and use a thermometer.
• • Use the torch at a safe distance to avoid burns.
• • Very hot melted butter can cause burns – let cool before incorporating.