Ok, hi everybody! I have here 3 doubts about my deserts. Two of them are about my recipe of Tiramisú, the other about french merengue. My book doesn`t explain enough. 1 - why should I cook sugar and water until 121C and add it into egg yolks while it`s beating slowly ? What`s the chemical process inside this action and it`s purpose? 2 - why the cream should be cold if my intention is to do chantilly? 3 - why we need to emulsify sugar and egg whites in the water bath till 50C when doing french merengue?