BRAZO DE MERCEDES ROLL

Custard Filling:

1. In a small saucepan, combine the egg yolks, evaporated milk, condensed milk, and lemon or dayap zest.

2. Cook over low heat, stirring continuously, until the mixture thickens to a custard-like consistency.

3. Remove from the heat and stir in the vanilla extract and butter until fully incorporated.

4. Set aside and allow the custard to cool slightly.

Meringue:

1. Preheat the oven to 180°C (350°F). Grease and line a 13 × 9 × 1-inch jelly roll pan with baking paper.

2. In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, cornstarch, and cream of tartar.

3. Whisk on medium speed until frothy. Gradually add the Sugar King Baker’s Powdered Sugar while continuing to whisk, then increase the speed and beat until soft peaks form.

4. Spread the meringue evenly onto the prepared pan using a spatula.

5. Bake for 20–22 minutes, or until the top is light to medium golden brown.

6. Remove from the oven and allow the meringue to cool for a few minutes.

Assembly:

1. Place a sheet of cheesecloth or katsa cloth over the meringue, then carefully invert it onto the cloth.

2. Spread the cooled custard filling evenly over the meringue, leaving a small border around the edges.

3. Gently roll the meringue into a log, using the cloth to help guide and shape the roll.

4. Transfer the roll to a serving plate and allow it to set before slicing.

5. Lightly dust the finished Brazo de Mercedes Roll with Sugar King Baker’s Powdered Sugar before slicing and serving.