Brazo de Mercedes
Chef RV Manabat adapted by JojoM
A classic Filipino dessert made with a pillowy meringue roll filled with rich lemon-scented custard. This nostalgic treat is both light and indulgent, perfect chilled and served on special occasions.
Brazo de Mercedes: A Pillowy Filipino Meringue Roll 🇵🇭🍋
Looking for a show-stopping dessert that’s both nostalgic and elegant? Brazo de Mercedes is a beloved Filipino classic that never fails to impress. Made from whipped egg whites rolled around a rich, silky custard, this meringue roll is a perfect balance of light and indulgent — and yes, it's naturally gluten-free! ✨
This version, adapted from Chef RV Manabat, brings all the comforting flavors of home: cloud-like meringue, creamy condensed milk filling, and a bright touch of lemon zest 🍋. Whether you're celebrating the holidays or simply craving something sweet, this dessert is sure to bring smiles.
Why You’ll Love This Brazo de Mercedes 💛
- No flour needed — gluten-free and light as air!
- Simple pantry ingredients — eggs, sugar, and condensed milk do the heavy lifting.
- Beginner-friendly with helpful tips to prevent cracks and flattening.
- Make-ahead dessert — perfect chilled the next day!
Pro Tips for Success 🧑🍳
✅ Use clean, grease-free bowls to ensure your meringue whips up properly.
✅ Add a little cornstarch to stabilize the egg whites.
✅ Roll the meringue while it's still warm to prevent cracking.
✅ Chill before slicing for that signature neat swirl.
✅ Don’t skip the lemon zest — it cuts through the sweetness for perfect balance.
The Heart of It All: The Custard 💛
At the core of this dessert is a rich, velvety custard made with egg yolks and sweetened condensed milk, thickened gently over a double boiler and finished with a touch of butter for that irresistible sheen. Lightly scented with lemon zest, it gives the Brazo its unmistakable flavor.
Perfect for Special Occasions 🎉
Brazo de Mercedes is a popular dessert for Christmas, fiestas, and birthdays — but there’s no reason not to enjoy it year-round! Serve it chilled with a cup of coffee or tea, and it instantly feels like a celebration. 🫖
Whether you're new to Filipino desserts or grew up with Brazo de Mercedes as a family favorite, this foolproof version will earn a permanent spot in your baking rotation. Don’t forget to share your creation with us! 📸✨
Brazo de Mercedes
Chef RV Manabat adapted by JojoMA classic Filipino dessert made with a pillowy meringue roll filled with rich lemon-scented custard. This nostalgic treat is both light and indulgent, perfect chilled and served on special occasions.
Chef's Tips
Use clean, grease-free bowls for whipping egg whites.
Add cornstarch to stabilize the meringue before baking.
Roll the meringue while still warm to prevent cracking.
Let the Brazo cool and refrigerate before serving for best texture.
Lemon zest adds brightness and balance to the custard filling.
Tools Used
Stand Mixer Or Hand Mixer
Mixing Bowls
Spatula
Parchment Paper
Oven
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Ingredients
Meringue
Filling
Dusting
Instructions
Make the Meringue
- 1
Preheat oven to 135°C (275°F). Line a 13x17 inch sheet pan with parchment paper.
- 2
In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- 3
Gradually add sugar while continuing to beat until stiff peaks form.
- 4
Gently fold in cornstarch to stabilize the meringue.
- 5
Spread the meringue evenly on the sheet pan. Use a spatula or cake comb to texture the top.
- 6
Bake for 40–45 minutes or until light golden on top.
Prepare the Custard Filling
- 1
In a bowl, whisk together egg yolks, condensed milk, cornstarch, and lemon zest until smooth.
- 2
Transfer to a double boiler and cook over simmering water, stirring constantly until thickened.
- 3
Once thick, remove from heat and stir in butter for added richness and gloss.
- 4
Let the custard cool completely before using.
Assemble the Brazo de Mercedes
- 1
Dust a clean towel or cheesecloth with a 1:1 mix of powdered sugar and cornstarch.
- 2
Invert the baked meringue onto the towel while still warm and remove parchment paper.
- 3
Spread the cooled custard evenly over the meringue.
- 4
Carefully roll the meringue using the towel to guide it like a sushi roll.
- 5
Transfer to a serving tray. Chill before slicing for cleaner cuts and best texture.
Comments & Reviews
Maria Santos
7/8/2025
I followed this recipe and it turned out perfect! The custard was smooth and not too sweet. My family loved it!
Jun Reyes
7/9/2025
Super helpful tips about the meringue! Mine used to deflate but this time it held up beautifully. Salamat po!
Carla M.
7/9/2025
The rolling part was tricky but it still looked amazing. I’ll try it again with ube next time.
Nutrition Facts
Serving Size: 1 slice (1/12 of roll)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
