This is one recipe that even The Mother couldn't accomplished. One of my many kuyas are able to make it really well. I'm not a huge fan of the dessert, it is a little too sweet for me but I get asked a lot about them. Essentially it is a meringue Swiss roll. As some of you know, it is not easy to form meringue once it is cooked. The filling is a sweet custard filling, the best part it is made with condense milk :D. The Husband calls it a gigantic marshmallow. I adapted the recipe from No Special Affects. It is a great recipe and the directions were easy enough to follow. So I decided to try it but I cut the recipe in 1/2 to do that...big mistake. I generally really suck and reducing recipes just because, I tend to forget I actually altered the amount. So either there is too much water or too sweet. The custard ended up too sweet but I know what to do for next time. I have tried Brazo before and it smelled like cooked eggs. This time, the flavor was right on except for the sugar or condense milk in this case.
Ingredients - Meringue
10 Large Eggs Whites
1 Teaspoon of Cream of Tartar
200 Gr (1 Cup) of Sugar
1 Teaspoon of Vanilla
- Preheat the oven to 250 and line a jelly roll with parchment paper and spray pam or anything lubricant like butter.
- Take the egg whites and cream of tarter and whip them with a mixer using the wire whisk.
- Once the egg whites achieved stiff peaks, add the sugar SLOWLY. (If the sugar is just thrown in there, the peaks may fall.
- Add the vanilla.
- Pour the mixture into the prepared jelly roll and smooth out the top.
- Bake for 30 minutes and than turn on the broiler and watch it for a couple of minutes to achieve the desired color.
- Let it cool.
- While that is cooling, take another sheet of parchment paper and dust with either powder sugar or corn starch. * I would use corn starch, I used powder sugar and it make it sweeter.
- Flip the meringue over and remove the parchment paper, the lighter side should be up.
- Spread the filling and roll the edges up until it creates a Swiss roll.
10 Egg yolks
397 Grs (1 can or 1 1/4 cup) of Condense milk
1 Teaspoon of Vanilla
- If you have a double boiler or just a sauce pan, fill it up 1/2 way with water and bring to a boil.
- While that is happening, take either the second part of the double boiler or a heat resistant bowl and add the eggs, condense milk, and vanilla.
- Mix well
- Place on top of the boiling water and continue to mix until it has thicken and because a bright yellow in color.
- Let it cool .
- Spread over the prepared meringue.
What I need to do differently
- Don't 1/2 the recipe or pay close attention to the amounts.
- I need to actually smooth out the top of the meringue
- What the meringue while it cooks to make it sure it doesn't brown too much.
- Use corn starch instead of powder sugar.
Hopefully I'll have the opportunity to make this again.