Brazo de Mercedes (Filipino meringue roll with custard)
A light, marshmallowy meringue rolled around a thick, golden condensed milk custard. Rich and not too sweet.
- Time1 hr 15
- LevelMedium
- Costabout £0.45 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the custard first. Whisk the 6 egg yolks with the condensed milk in a small pan, add the butter, and cook over a low heat for 8 to 10 minutes, stirring, until very thick. Stir in the lemon juice and 1 tsp vanilla.
10 min - 2
Cover the surface with cling film and cool for 30 minutes.
- 3
Heat the oven to 160°C (140°C fan). Grease a 25 x 35 cm tray and line it with baking paper, then grease the paper.
- 4
Whisk the 6 egg whites with the cream of tartar to soft peaks. Add the caster sugar a spoonful at a time, whisking to stiff, glossy peaks. Fold in the cornflour and 1 tsp vanilla.
- 5
Spread evenly in the tray and bake for 20 minutes until set and pale gold on top.
20 min - 6
Dust a sheet of baking paper with icing sugar. Turn the meringue out onto it and peel off the lining paper. Spread with the custard, leaving a 2 cm border, and roll up from a long edge. Wrap in the paper and chill for 1 hour, then dust with icing sugar and slice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
