Brazo de Mercedes

This is a very popular meringue-based Filipino dessert, despite its high calorie and cholesterol content (or may be because of it!). A couple of bites surely won't hurt, I suppose, to satisfy one's sweet tooth. This is adapted from my Tito Danny's recipe, and I baked the one in the photograph for him when he and my Tita Chit visited us in Washington, D.C. The recipe is a bit labor-intensive, but well worth all the effort!

Grease two large baking sheet trays with butter or spray. Line each tray with parchment paper, with the paper hanging over the edges on all sides (overlap two sheets if necessary). Grease the top of the paper on each tray. Set aside. Pre-heat oven to 375°F.

Make the filling: (the filling should be ready when the meringue is done – the meringue will stick to the parchment paper if allowed to stand for a long time).

8 egg yolks

1 can (1 1/4 cups) condensed milk (or 1cup condensed milk & ¼ cup heavy cream, for a less sweet mixture)

2 tablespoons butter, at room temperature

Zest from 1 lemon

Mix the yolks and milk/cream in a double boiler and cook over simmering water .Using a whip, stir constantly until the mixture starts to thicken, about 20 minutes. Add the butter and continue to stir for 5 more minutes. Add the lemon zest and stir until the mixture turns light orange and thickens, 5-10 minutes. Remove from heat and set aside. Mixture should be thick but still spreadable; otherwise, it might “run” out of the sides of the roll. Set aside, covered, in a warm place while you make the meringue.

Make the meringue:

8 egg whites

1 teaspoon cream of tartar

3/4 cup sugar

1 teaspoon almond essence (or vanilla)

Confectioners’ sugar for dusting

Beat egg whites and cream of tartar in electric mixer until soft peaks form. With the mixer running, gradually add the sugar and almond essence, and continue beating until stiff peaks form, about 10 minutes. Spread the mixture on one of the trays, covering it entirely. Use a spatula and make sure the top is smooth and even (this will be the outer side of the roll). Bake until the top is lightly browned, about 10-15 minutes (keep watch as it will burn quickly). Remove from oven.

Put the other greased tray (greased side down) on top of the meringue tray, invert, and carefully peel the paper off the meringue. Carefully spread the filling onto the middle of the meringue, leaving one inch free on one narrow end and 2 inches on the other end. Lift one narrow end, carefully separating it from the paper, then roll it towards the middle, and then to the other end. Dust the roll with confectioners’ sugar. Refrigerate to set the filling. Slice with a warmed knife (run in hot water then wipe dry) to avoid sticking.