Soft meringue roll with curd

Soft meringue roll with curd

Brazo de mercedes

7000 Islands
Jana Liebenstein

In Manila, I head to ‘Baker’s Dozen’. Fantastic farmers’ markets are popping up throughout the capital, but this one is extra special: it only sells baked goods. I’ve tried some of the best renditions of Filipino desserts here. Brazo de mercedes is among them and a favourite with producers, who have refashioned it with novel fillings. There is even a popular new frozen version.

This brazo is inspired by the sweet selection. Here, traditional yema (condensed milk custard) has been replaced by tart curd for a dessert that tastes quite like lemon meringue pie. Make sure your bowl and attachments are clean before aerating the egg whites and preheat the oven to 200ºC. Once the meringue goes in, reduce the temperature for a fluffy interior and crisp finish.


Quantity Ingredient
6 egg whites
330g caster sugar
2 teaspoons cornflour
2 teaspoons white vinegar icing sugar, for dusting
pouring cream, to serve (optional)

Lemon curd

Quantity Ingredient
6 egg yolks
220g caster sugar
125ml lemon juice
125g unsalted butter, chopped


  1. To make the lemon curd, place the egg yolks and sugar in a heatproof bowl, whisk to combine, then whisk in the lemon juice. Place the bowl over a saucepan of gently simmering water, add the butter and stir continuously for 13 minutes, or until the mixture is very thick (do not let the mixture boil or it will curdle). Remove from the heat, cover the surface of the curd with plastic wrap to prevent a skin forming, then refrigerate for 30 minutes to cool.
  2. Preheat the oven to 200ºC. Grease and line the base and sides of a 33 x 23 x 5 cm baking tin with baking paper.
  3. Using an electric mixer, whisk the egg whites to soft peaks. Whisking continuously, gradually add the sugar, then whisk until the sugar dissolves and the meringue is thick and glossy. Use a spatula to fold in the cornflour and vinegar until just combined.
  4. Spread the meringue over the prepared tin. Transfer to the oven, reduce the oven temperature to 160ºC, then bake for 20 minutes, or until just firm and the top is golden. Turn off the heat and leave in the oven for 10 minutes. Meanwhile, place a large sheet of baking paper on a work surface and dust with icing sugar. Turn the meringue out onto the baking paper, top side down, then cool for 20 minutes.
  5. Spread the lemon curd over the meringue, leaving a 1 cm border along both long sides and 5 cm at the short side farthest from you. Using the baking paper as a guide, carefully roll the meringue to enclose the filling. Transfer to a platter. Cut the brazo de mercedes into slices and serve with cream, if desired.
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