sweet tooth

for a complete novice, my first brazo de mercedes (recipe below without the graham crust and ice cream) was not bad at all teehee the filling was great but the meringue deflated considerably...my fault because i made the meringue first before the filling or it could be because i've over/underbeaten my egg whites...

will try the "frozen" version next week...yum yum!

enjoy....

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FROZEN BRAZO DE MERCEDES

Ingredients:

Base:
2 200g packs Honey Graham Crackers, crushed (MY San)
2 tbsps granulated sugar

1/3 cup melted butter (Anchor, unsalted)
1/2 gal Ice Cream (Vanilla/Cheese)

Filling:
1 can condensed milk (Angel/Carnation)
1 tsp vanilla
8 egg yolks
2 tbsps butter (Anchor, unsalted)

Meringue:
8 egg whites
1 tsp cream of tartar
1 cup sugar
1 tsp vanilla

Procedure:
1. Prepare the graham base by mixing the crushed graham crackers, sugar and melted butter in aluminum pan or any baking dish. Add ice cream on top of the base and put in the freezeer for a while.

2. Do the filling: Combine egg yolks and condensed milk. Cook on top of a double boiler, continue cooking until thick or of spreading consistency. Add butter and vanilla. Blend well, set aside and allow to cool.

3. Do the Meringue: Beat egg whites and cream of tartar in high speed mixer until it stands in peaks. Add 1 cup of sugar gradually, beating continuously. Flavour with vanilla. Mixing is done when a smooth, grain free and shiny meringue is achieved. Spread meringue onto wax paper lined cookie sheet. Bake at 350°F for 13 - 15 mins. Take note that the meringue will puff up inside the oven but will slightly deflate after removing it from the oven.


4. Layer the cake: Spread the custard filling on top of the previously prepared graham-ice cream base then top with Meringue. Put in a freezer for 1 - 2 hours before serving.