Cost Breakdown

Critical Success Points

• • Ensuring the panettone slices are uniformly thick
• • Leaving a 1 cm gap at the top for the meringue
• • Freezing the base for a full hour before adding the chocolate layer
• • Heating the sugar syrup to exactly 110 °C
• • Slowly incorporating the hot syrup into the egg whites
• • Caramelising the meringue with a blow torch without burning

Safety Warnings

• • Hot sugar syrup can cause severe burns; handle with care.
• • Use the blow torch away from flammable materials and keep a fire extinguisher nearby.
• • Raw egg whites may carry salmonella; use pasteurized eggs if concerned.