I like this recipe because it’s surprisingly easy to make yet looks stunning every single time. The meringue bakes into a soft, airy layer that rolls effortlessly around the luscious custard filling. It’s also incredibly versatile—perfect for gatherings, afternoon snacks, or festive occasions. The ingredients are basic pantry staples, but the result feels luxurious and heartfelt, reminding me of home-cooked desserts shared with loved ones.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Meringue Eggs Sugar Cream of tartar
For the Custard Filling Sweetened condensed milk Egg yolks Vanilla extract
For Assembly Powdered sugar Vegetable oil
Directions
I preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper, brushing it lightly with oil to prevent sticking.
In a mixing bowl, I beat the egg whites on low speed for about a minute until foamy. I add cream of tartar and continue beating until soft peaks form.
Gradually, I add the sugar a tablespoon at a time while beating on high speed until the meringue forms stiff, glossy peaks.
I gently spread the meringue on the prepared baking sheet, shaping it into a rectangle about an inch thick. I bake it for 15–20 minutes or until the top is golden and set.
While it bakes, I prepare the custard by whisking egg yolks and sweetened condensed milk in a saucepan over medium-low heat. I cook it slowly, stirring constantly, until it thickens into a creamy custard (about 6–8 minutes). Once thickened, I stir in vanilla and let it cool.
When the meringue is ready, I let it cool slightly, dust the top with powdered sugar, and flip it carefully onto another sheet of parchment paper. I peel off the original paper to reveal the soft underside.
I spread the cooled custard evenly over the meringue, leaving a small border around the edges.
Starting from one short end, I gently roll the meringue into a log using the parchment paper to guide it.
I slice the roll into even portions and admire the beautiful swirls of meringue and custard inside.
Servings and Timing
This recipe makes 6–8 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
When I want a citrusy note, I add a bit of lemon zest to the custard for a bright, refreshing flavor.
For a chocolate twist, I sift a little cocoa powder into the meringue before baking.
I sometimes drizzle melted chocolate or caramel sauce on top for a decadent touch.
To make it more festive, I roll it with a layer of fruit jam beneath the custard for added sweetness and color.
If I want a lighter sweetness, I reduce the sugar slightly in the meringue without affecting its structure.
Storage/Reheating
I keep Brazo de Mercedes in a cool, dry place for up to one day, covered loosely with a kitchen towel to preserve its delicate texture. If I must refrigerate it, I store it in an airtight container for up to 12 hours, but I avoid keeping it too long to prevent moisture from affecting the meringue. For longer storage, I wrap individual slices in plastic wrap and foil, freezing them for up to two weeks. I let them thaw in the refrigerator overnight before serving.
FAQs
What makes Brazo de Mercedes different from other rolls?
Unlike sponge rolls, it’s made entirely of meringue filled with creamy custard, giving it a lighter texture and sweeter flavor.
Why is my meringue sticky?
It may be underbaked or overbeaten. I bake just until golden and ensure my utensils are grease-free before whipping the egg whites.
Can I make the custard ahead of time?
Yes, I prepare it up to three days in advance and keep it refrigerated in an airtight container. I let it come to room temperature before spreading.
How do I know when the meringue is ready?
The surface should be lightly golden and springy to the touch, not sticky.
What’s the best way to roll the meringue without cracking?
I roll it while it’s still slightly warm and pliable, using parchment paper to support it as I go.
Can I reduce the sweetness?
Yes, I cut down the sugar in the meringue slightly or use less condensed milk for a milder custard.
Can I add flavors to the custard?
Definitely—adding almond extract, coconut flavoring, or even coffee powder gives it a lovely twist.
Why should I avoid refrigerating it?
Refrigeration can make the meringue weep or lose its soft texture, so I prefer keeping it at room temperature for short-term storage.
Can I make it gluten-free?
Yes, this dessert is naturally gluten-free since it doesn’t contain flour.
How can I make it look more elegant for serving?
I dust powdered sugar on top, slice it neatly, and plate it with fresh fruit or a drizzle of sauce for a stunning presentation.
Conclusion
I find Brazo de Mercedes to be one of the most comforting and delightful Filipino desserts—it’s airy, creamy, and truly satisfying. The soft meringue wraps the rich custard perfectly, creating a bite that feels like pure happiness. I love how simple ingredients come together to make something so elegant and nostalgic. Whether for celebrations or quiet afternoons, it’s a dessert that never fails to bring joy and sweetness to the table.
A classic Filipino dessert made of light, fluffy meringue rolled around a rich, golden custard filling — Brazo de Mercedes is a delicate, melt-in-your-mouth treat that’s both elegant and comforting.
Ingredients
For the Meringue:
8 large egg whites
3/4 cup granulated sugar
1/2 teaspoon cream of tartar
For the Custard Filling:
1 can (14 oz) sweetened condensed milk
8 large egg yolks
1 teaspoon vanilla extract
For Assembly:
Powdered sugar, for dusting
Vegetable oil, for brushing parchment
Instructions
Preheat oven to 180°C (356°F) and line a baking sheet with parchment paper brushed lightly with oil.
In a clean bowl, beat egg whites on low speed until foamy. Add cream of tartar and continue beating until soft peaks form.
Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Spread the meringue evenly onto the prepared baking sheet, shaping into a rectangle about 1 inch thick.
Bake for 15–20 minutes or until the top is lightly golden and set.
While baking, prepare the custard: In a saucepan, whisk together egg yolks and condensed milk over medium-low heat. Cook, stirring constantly, until thickened (about 6–8 minutes). Remove from heat, stir in vanilla extract, and let cool.
Once baked, let the meringue cool slightly. Dust the top with powdered sugar and carefully flip it onto another parchment sheet. Peel off the original parchment.
Spread the cooled custard evenly over the meringue, leaving a small border along the edges.
Starting from one short end, gently roll the meringue into a log, using the parchment to help guide it.
Slice into portions and dust with more powdered sugar before serving.
Notes
Add lemon zest to the custard for a citrusy twist.
Sift cocoa powder into the meringue for a chocolate version.
Drizzle with caramel or chocolate sauce for a richer dessert.
Roll with a layer of jam beneath the custard for added sweetness and color.
Store loosely covered at room temperature for up to 1 day; refrigerate only if needed for short-term storage.
Freeze individual slices for up to 2 weeks and thaw overnight before serving.
