Serves 14
85 min
Brazo de Mercedes (Filipino Meringue Roll)
Recipe GLPR980979ea8c2911
A delicate Filipino dessert featuring a light, airy meringue cake rolled around a rich custard filling made with cashews and sweetened condensed milk. This elegant roll combines crispy-edged egg white meringue with a creamy, smooth filling infused with lemon zest and vanilla. Perfect for special occasions and celebrations.
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Ingredients
½ cup roasted cashews
1 tablespoon sugar
12 large egg yolks
14 ounces sweetened condensed milk
½ cup heavy cream
4 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 cup sugar
12 large egg whites
1 teaspoon cream of tartar
baking spray
2 tablespoons confectioners sugar
Directions
Preheat your oven to 350°F. Line a 15x10-inch baking sheet with parchment paper and lightly coat with baking spray.
Pulse the roasted cashews with 1 tablespoon sugar in a food processor until finely ground, resembling coarse flour. Set aside.
In a medium bowl, whisk together the egg yolks and sweetened condensed milk until completely smooth and well combined.
In a large bowl, whip the heavy cream to stiff peaks. Gently fold the egg yolk mixture into the whipped cream until no streaks remain.
Fold the ground cashew mixture, lemon zest, vanilla extract, and kosher salt into the cream filling until evenly distributed. Set the filling aside.
In a very clean, dry bowl, beat the egg whites and cream of tartar together until soft peaks form.
Gradually add the 1 cup sugar to the egg whites while continuing to beat until the mixture forms stiff, glossy peaks.
Spread the meringue onto the prepared baking sheet in an even layer about 1/2 inch thick.
Bake for 18-20 minutes, until the meringue is pale golden and set on the surface but still soft inside.
Remove from the oven and let cool for 2-3 minutes. Dust the top generously with confectioners sugar.
Place a piece of parchment paper over the meringue and carefully invert the baking sheet so the meringue slides onto the new parchment. Remove the top parchment paper.
While the meringue is still warm, spread the cashew cream filling evenly over the surface, leaving a thin border on all edges.
Using the parchment paper as an aid, roll the meringue up tightly from one of the long sides, keeping the roll as even as possible.
Wrap the rolled dessert in parchment paper and refrigerate for at least 1 hour before serving. Slice with a sharp, wet knife and serve chilled.
