Cloudy meringue, silky yema custard—perfect for Christmas tables and merienda.
This classic Brazo de Mercedes is a Filipino bakery icon: a soft meringue roll wrapped around rich yema custard. We’re using cup measures for a no-nonsense bake you can pull off with pantry staples.
Why You’ll Love It
- Cup measurements—no scale needed
- Soft, marshmallowy meringue + glossy custard
- Party-worthy centerpiece that slices clean
- Great make-ahead dessert for holidays
Ingredients (1 roll, 10–12 slices)
For the Meringue
- 10 large egg whites (room temp)
- 1 tsp cream of tartar
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (for dusting parchment)
For the Yema Custard Filling
- 10 large egg yolks
- 1¼ cups sweetened condensed milk (1 can/14 oz)
- ¼ cup evaporated milk (or whole milk)
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, traditional brightness)
- 2 tbsp unsalted butter
- Pinch of salt
Equipment
- 11×17-inch (rimmed) jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- Saucepan + whisk
- Clean kitchen towel
Instructions
- Pan & oven
Heat oven to 300°F (150°C). Line the jelly roll pan with parchment; lightly butter, then dust evenly with 2 tbsp powdered sugar. - Make the yema custard
In a saucepan, whisk yolks, 1¼ cups condensed milk, ¼ cup evaporated milk, vanilla, lemon zest, and salt. Cook over low heat, whisking constantly, until thick, glossy, and mound-forming, 8–12 minutes. Take off heat, whisk in 2 tbsp butter. Transfer to a bowl, press plastic wrap on the surface, and cool to room temp. - Whip the meringue
In a grease-free bowl, beat 10 egg whites on medium until foamy. Add 1 tsp cream of tartar; beat to soft peaks. Gradually rain in 1 cup sugar (about 1 tbsp at a time), then vanilla; continue until stiff, glossy peaks—no grainy sugar. - Bake the sheet
Spread meringue evenly into the lined pan, smoothing the top. Bake 25–30 minutes until set, matte, and lightly golden at the edges (it should spring back softly). - Invert & peel
Lay a clean towel on the counter and sift a little powdered sugar over it. While hot, run a knife around the edges, invert the meringue onto the towel, and gently peel off the parchment. Let cool 10–15 minutes (just warm). - Fill & roll
Spread the cooled yema evenly over the meringue, leaving a ½-inch border on one short side. Starting from the filled short side, use the towel to help roll tightly (custard inside). Place seam-side down on a platter. - Finish
Chill 30–60 minutes to set. Dust with powdered sugar before slicing.
Pro Tips & Substitutions
- No weeping meringue: Keep bowl/whisk grease-free; add sugar slowly; bake low and steady.
- Flavor twist: Swap lemon zest for calamansi zest; add ¼ tsp almond extract to the custard for bakery vibes.
- Sturdier slice: Cook yema until very thick; chill it 15–20 minutes before spreading.
- Smaller pan? Use a 10×15-inch sheet and bake 3–5 minutes longer.
Storage
- Refrigerate, covered, up to 3 days. Best texture in the first 24 hours.
- Freeze not recommended (meringue softens).
Serving Suggestions
- Serve cold slices with coffee or tea.
- For Christmas platters: pair with leche flan and ube halaya.
If you enjoy the yema custard in this roll, try our Filipino Yema Cake for soft chiffon layers with creamy yema frosting.
Nutritional Information (per slice, 12 slices, approx.)
- Calories: ~290
- Protein: 7 g
- Carbohydrates: 40 g
- Fat: 11 g
- Sodium: 85 mg
Varies with brand of condensed milk and slice size.
Did You Try This Recipe?
Show us those spiral slices! Tag @comfortdishesofficial — Simple Meals, Big Comfort.