Maltese-style Brazo de Mercedes

Ingredients

In this Maltese-style adaptation of Brazo de Mercedes, we incorporate local Maltese ingredients and flavors to give the dessert a unique twist. The meringue is made using Maltese eggs, known for their rich and creamy yolks, which adds a distinct flavor to the dessert. The custard filling is infused with Maltese vanilla, giving it a subtle aromatic note. These adaptations bring a taste of Maltese cuisine to this beloved Filipino dessert. We alse have the original recipe for Brazo de Mercedes, so you can check it out.

• 6 large Maltese eggs, separated 6 large Maltese eggs, separated
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon cream of tartar 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large Maltese egg yolks 4 large Maltese egg yolks
• 1 teaspoon Maltese vanilla extract 1 teaspoon Maltese vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 38g, 28g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form.
3. 3.
   Gradually add the sugar while beating the egg whites until stiff peaks form. Gently fold in the vanilla extract.
4. 4.
   Spread the meringue mixture evenly onto the prepared baking sheet, forming a rectangular shape.
5. 5.
   Bake in the preheated oven for 15-20 minutes or until the meringue is lightly golden.
6. 6.
   While the meringue is baking, prepare the custard filling. In a saucepan, heat the milk over medium heat until it begins to simmer.
7. 7.
   In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined.
8. 8.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens. Remove from heat and let it cool.
10. 10.
    Once the meringue has cooled, carefully transfer it to a clean surface. Spread the custard filling evenly over the meringue.
11. 11.
    Gently roll the meringue, starting from one of the shorter ends, until you reach the other end. Place the rolled meringue on a serving platter.
12. 12.
    Dust the top of the rolled meringue with powdered sugar.
13. 13.
    Chill in the refrigerator for at least 2 hours before serving.
14. 14.
    Slice and serve chilled. Enjoy!

Treat your ingredients with care...

• Maltese eggs — Use fresh and high-quality eggs for the best flavor and texture in the meringue. Separate the eggs carefully to avoid any traces of yolk in the egg whites, as this can affect the meringue's ability to stiffen.

Tips & Tricks

• To achieve the perfect meringue, make sure the mixing bowl and beaters are clean and free from any grease or residue.
• When rolling the meringue, use a clean kitchen towel or parchment paper to help you roll it tightly without breaking.
• For an extra touch of Maltese flavor, sprinkle some crushed Maltese honey rings or drizzle with a bit of Maltese honey before serving.

Serving advice

Serve chilled for the best taste and texture. Slice the Maltese-style Brazo de Mercedes into thick slices and present them on a dessert platter. Garnish with fresh mint leaves or edible flowers for an elegant touch.

Presentation advice

To enhance the presentation, dust the serving platter with powdered sugar before placing the rolled meringue on it. You can also sprinkle some additional powdered sugar on top of the rolled meringue for a beautiful snowy effect.