Brazo de Mercedes

Brazo de Mercedes or Mercedes Arm is a classic Filipino dessert made of fluffy meringue and creamy yema filling. Give the recipe a try; it's easier to make than you think!

Brazo de Mercedes is a jelly roll made with a pillowy meringue wrapped around a rich custard filling. Also called Mercedes' arm, this Filipino dessert dates back to Spanish colonial times when builders used egg whites for mortar and plaster, and household cooks turned egg yolks into various delicacies such as yema to prevent waste.

This dessert has two components, the meringue, and the yema filling. It might seem like a highly complex recipe, but it's actually a pretty simple cake to make.

Just read the tips and guidelines in the post, and you'll breeze through the process like a pro.

Yema ingredients

• Egg yolks- separate the yolks from the whites while the eggs are still cold because the yolks are firmer and are less likely to break. However, bring the egg whites to room temperature before beating them into a meringue for better volume.
• Sweetened Condensed milk- cook with the yolks to make the custard filling
• Vanilla extract- enhances the flavor.
• Lime or lemon zest- cuts through the richness, adding a hint of citrus flavor

Meringue ingredients

• Egg whites- while the eggs are easiest to separate when cold, it's best to have the egg whites at room temperature when beating into a meringue for better volume.
• Cream of tartar- stabilizes the egg whites, helps the meringue hold shape, and prevents weeping.
• Superfine sugar- also called caster or ultrafine sugar; this sugar works best for meringue as the granules dissolve quicker, preventing overbeating, and dissolve better, leaving no gritty texture
• Powdered sugar- also known as icing or confectioner's sugar

Making the yema

• Combine the ingredients until well-blended BEFORE placing on the flame, as the heat can cook the yolks into scrambled eggs and turn the mixture lumpy.
• For a silky and smooth texture, cook the custard mixture low and slow. High heat can curdle the yolks.
• Tend to custard and stir regularly to prevent lumps. Cook in a double boiler for a more gentle heat.
• Cook the custard until thick but spreadable. Remember that the mixture will continue to thicken as it cools.
• Lightly press plastic film on the surface of the cooked yema to keep it from drying out.

Making the meringue

• Older egg whites create more volume, but fresh eggs have a more stable foam.
• Let egg whites stand at room temperature for about 30 minutes before beating for maximum volume.
• Avoid aluminum bowls, as they can turn egg whites into gray or plastic bowls, which usually have hidden traces of fat or grease that can spoil the meringue and keep it from stiffening up. Chefs prefer to use copper bowls as the chemical reaction between copper and the egg whites produces a more stable foam, but if you don't have one, a stainless or glass bowl is okay.
• Use very clean and dry bowls and beaters. Fats or any residue can affect the eggs' volume and cause the meringue to deflate.
• Make sure no traces of yolk get into the whites, as they will not expand properly. Crack the eggs on the counter and not on the edge of the bowl to reduce the chance that a shard of the shell will puncture the yolk.
• Add the sugar gradually to the egg whites so they don't lose volume.
• Do not overbeat! You know they have reached stiff peaks when the whipped whites no longer slide around when the bowl is tilted. Properly-whipped egg whites should look shiny and moist.

How to serve and store

• Brazo de Mercedes is a delicious dessert that's sure to impress. Allow to cool completely and slice into serving portions to enjoy.
• To store, cover the ends of the roll with wax paper to keep it from drying out. Place in a cake box or container with a lid and refrigerate.