Cost Breakdown

Critical Success Points

• • Achieve a lightly golden shell color without over‑baking.
• • Waterproof the interior with chocolate to prevent the cream from softening the biscuit.
• • Allow the shell to cool completely before handling.
• • Use a pastry bag to form uniform ladyfinger biscuits.

Safety Warnings

• • Handle melted chocolate with care: it is very hot.
• • Boiling syrup can cause burns; wear kitchen gloves.
• • Use kitchen gloves when handling the hot shell out of the oven.