Brazo de Mercedes With Calamansi Filling

TO MAKE THE FILLING

Step 1: Combine condensed milk, evaporated milk, egg yolks and lemon rind in the top pan of a double boiler. Whisk together to blend the ingredients.

Step 2: Fill the bottom pan halfway with water. Place the top pan over and set over a medium flame.

Step 3: Cook the filling until it thickens. Add the butter and stir until melted and incorporated into the filling.

Step 4: Transfer the filling to a bowl and allow to cool over an ice bath.

TO MAKE THE MERINGUE

Step 5: Preheat oven to 350° F

Step 6: Lightly brush a 12” x 16” x 1” sheet pan with vegetable oil, then line with parchment paper. Set aside.

Step 7: Place egg whites, cream of tartar and cornstarch in a mixing bowl with wire whip attachment. Mix for 30 seconds at low speed to blend the ingredients.

Step 8: Turn mixer to high speed and beat egg whites. Gradually add the sugar in a steady stream and continue beating for 4 minutes, or until medium peaks are formed.

Step 9: Pour meringue onto prepared sheet pan and spread evenly. With a decorator’s comb, level off the meringue, to create a wavy design.

Step 10: Bake the meringue in the center of the oven for 28 to 30 minutes.

Step 11: Once the meringue is baked, remove from pan and transfer immediately over a piece of cheesecloth that has been dusted generously with confectioner’s sugar. Ensure that the portion of the meringue with the wavy design lies on the cheesecloth.

Step 12: Spread 1 ½ cups of Brazo De Mercedes filling onto the bottom half of the meringue and roll the meringue. Arrange it on a plate and frost both ends with the remaining Brazo De Mercedes filling.