Ingredients:
8 large eggs whites
1/2 teaspoon cream of tartar
3/4 cup erythritol
For Custard Filling:
8 egg yolks
1 3/4 cup LC condensed milk(improvised ?, here are the ingredients :2 cups heavy cream,2 tablespoon unsalted butter,1/3 cup erythritol simmer lang over low heat for 10-15mins until it thickens..prepare ahead of time…you can store this in the fridge and use as condensed substitite ?)
1. Mix the white eggs and cream of tartar until it reaches its soft peak form. Gradually add the erythritol until the texture is semi-firm.
2.Preheat the oven to 175C. Put wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
3. Place the meringue on top of the greased wax paper then spread evenly using a spatula.
Bake for 20 minutes or until top part turns light to medium brown.
4. While baking the meringue, make the filling by combining the egg yolks and improvised condensed milk in a small cooking pot. Continuously stir the mixture until it becomes thick. Set aside.
5. Remove the meringue from the oven and cool down for a few minutes.
6. Flip the meringue, the top baked meringue should now be below. Remove the baking tray and the wax paper then spread the custard filling over the meringue.
7. Roll the meringue. Make sure that the layer with filling is rolled inward. Sprinkle erythritol icing sugar on top of the roll same as with regular brazo de mercedes
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