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Brazo de Mercedes

by Jolina 55 Comments [This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.]

Brazo de Mercedes is a traditional Filipino dessert that consists of a soft and pillowy meringue roll filled with sweet and sticky egg custard.

Brazo de Mercedes - a favorite Filipino dessert

We all have those moments – big and quiet ones – that change everything. For me, it was craving Brazo de Mercedes so bad it got me off my lazy behind and start baking. So I thought it appropriate my first post be about that.

The Baking Begins

I was craving Brazo de Mercedes for weeks but I wasn’t really doing anything about it except whine (shame on me, I know).

Understand that before any of this, all I can do is re-heat food in the microwave (and call places for delivery). So going from that to making this relatively complex cake from scratch is almost impossible (I wanted to say “ridiculous” but that might be too harsh).

Took me 2 (I think it was 3 but who’s counting?) tries but when I finally got it, that was it. There was no looking back.

What is Brazo de Mercedes?

Brazo de Mercedes - Fluffy meringue roll filled with luxurious custard

Brazo de Mercedes is a soft and pillowy meringue roll filled with sweet and sticky egg custard. It is quintessentially Filipino – it’s what you have on the dinner table when you’re celebrating something.

And Filipinos are always celebrating something. So I grew up eating it and I’ve always associated it with happy, family gatherings.

And there I was, thousands of miles away from family, craving this cake. It was driving me insane.

Not So Simple Plan

I scoured the Internet for the simplest Brazo de Mercedes recipe I could find (one has to be realistic about one’s skill set after all) but quickly realized this was not going to be a simple undertaking at all. There was the custard, then the meringue, then the assembly.

But 40 eggs, steely determination and maybe some tears later, I have this fantastic cake that not only tastes great but also reminds me of home. Now I have a recipe I can rely on so that I can make this cake whenever the craving hits (minus the tears).

Tips for a Successful Meringue

I’ve made Brazo de Mercedes several times and what is still a hit or miss for me is the height of the meringue. I would love for it to be at least an inch thick but despite my best effort, I am only able to achieve this 50% of the time.

I follow all these tips for a successful meringue every time:

  • Use room temperature egg whites and make sure there is no speck of egg yolk in it
  • Make sure all the tools used to make the meringue are dry and grease-free
  • Don’t over beat the egg whites; stop as soon as stiff peaks are reached
  • Handle the meringue gently when spreading onto baking pan
  • Bake/use immediately

The recipe is awesome. I just need to work on my technique. Any other ideas?

Brazo de Mercedes

Print this recipe
January 19, 2016
by Jolina
Category Cakes, Pies & Tarts Filipino Cuisine Filipino Desserts Recipes
Brazo de Mercedes is a traditional Filipino dessert that consists of a soft and pillowy meringue roll filled with sweet and sticky egg custard.
Brazo de Mercedes Recipe

Ingredients

    For the meringue:

    • 10 egg whites, room temperature
    • 1/2 teaspoon cream of tartar
    • 3/4 cup granulated sugar

    For the custard:

    • 10 egg yolks
    • 1 300ml can of condensed milk
    • 1 teaspoon vanilla extract
    • 1 tablespoon lime juice

    For dusting:

    • 1/2 cup confectioner’s sugar

    Instructions

      For the meringue:

      1. Pre-heat oven to 350F.
      2. Prep your baking pan by covering it with parchment paper and lightly greasing the parchment paper. Set aside. (My baking pan is 17.25 x 11.5 x 1 inches.)
      3. Using a stand mixer (a handheld electric mixer would work too - even mixing it by hand - it would just take more time…and stamina) with the whisk attachment, whisk the 10 egg whites until foamy (The Kitchn has a great visual guide on what this is supposed to look like. See my Baking Cheatsheet below for the link).
      4. Add 1/2 teaspoon cream of tartar and whisk until soft peaks form.
      5. Gradually (slowly and in small quantities at a time - do not dump all the sugar in) add the 3/4 cup sugar and whisk until you reach stiff peak stage.
      6. Transfer the meringue (yes, this is now meringue!) to your lined and greased baking sheet and spread evenly. Handle lightly. ( Brazo de Mercedes traditionally has a zigzagged surface and you can achieve this by levelling the top of your meringue with a decorating comb. If you don't have one, you can use a fork. Or you can skip this step altogether.)
      7. Bake the meringue in your pre-heated oven for 20 minutes or until the top part turns a light brown.
      8. While that’s baking, you can work on your custard.

      For the custard:

      1. In a medium heavy-bottom saucepan (don’t turn on the stove yet), beat the 10 egg yolks before adding all the condensed milk.
      2. Mix them thoroughly then start cooking over low-medium heat.
      3. Stir often so you don't end up with scrambled eggs. I won’t lie, this process takes me a long time (seems longer when you’re constantly stirring; just think of it as a mini-workout) but you really need to watch your custard.
      4. When you see that your mixture is starting to take shape and form into clumps, add the 1 teaspoon of vanilla and the 1 tablespoon of lime juice (lime juice helps cut through all that sweet condensed milk).
      5. When you’ve reached custard consistency (thick but still spreadable), turn off the stove, remove pan from heat and set aside.

      Assembly:

      1. By this time (and we are multi-tasking here), the meringue should already be done, removed from the oven and cooled slightly so let’s start assembly.
      2. While the meringue is still a little warm, dust the top with confectioner’s sugar. Make sure to cover the whole meringue otherwise it will stick once you roll it (this will make sense later, read on).
      3. Place another piece of parchment paper on top of the dusted meringue, then cover that with another baking pan (ideally the same size as the one your meringue is on). You now have a meringue-baking pan sandwich.
      4. This step is tricky - I do it slowly and deliberately but others do it quickly. Just follow your gut - flip your meringue sandwich so that your bottom baking pan is now your top baking pan.
      5. Remove the top baking pan (which is the pan you baked the meringue on - confused yet?) and carefully remove the parchment paper.
      6. Spread the custard evenly.
      7. Roll the meringue inward while also gently removing the other parchment paper you placed on top of the confectioner’s sugar. Nothing should stick; the confectioner's sugar should see to that.
      8. Cut the edges (these are the uneven bits) and serve.
      © 2021 This delicious recipe brought to you by www.TheUnlikelyBaker.com | (c) 2016-2017

      (This recipe adapted from Panlasang Pinoy.)

      Happy baking! Did you make Brazo de Mercedes? Tell me how it went in the comments section below. I’d love to hear all about it.

      Here are more Filipino desserts you might like:

      Avocado Milkshake
      Avocado Milkshake
      Sans Rival Slice 2
      Sans Rival

      Leche Flan Recipe (Filipino Crème Caramel)
      Leche Flan (Filipino Creme Caramel)

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      Filed Under: Cakes, Pies & Tarts, Filipino Cuisine, Filipino Desserts, Recipes

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      Reader Interactions

      Comments

      1. Kimberly says

        December 22, 2020 at 8:12 pm

        I have been studying your version repeatedly and will be definitely making it for Christmas dinner. I usually make my own sweetened condensed milk (from Stella Parks’ Bravetart cookbook). Would it be possible to make a more caramel-tasting custard? Or should I give into the lime and make it more like a Key Lime taste?

        Reply
        • Jolina says

          December 23, 2020 at 8:48 am

          Hi Kimberly, the lime in the recipe is not enough to give it a key-lime like taste. It’s really just to cut through all that sweetness. And yes you can definitely make the filling more caramel-y. Enjoy!

          Reply
      2. Tina says

        December 13, 2020 at 11:07 am

        You are giving me hope! I do not cook at all but I love to eat (esp sweets)! And this is one of my faves. So I will try this (plus the silvanas)… Thank you for the recipes and for the tips!

        Reply
        • Jolina says

          December 14, 2020 at 2:18 pm

          Hi Tina! Enjoy! I actually plan to make brazo de mercedes for our noche buena 🙂

          Reply
      3. Maria says

        February 11, 2020 at 2:12 am

        Thanks so much for sharing your recipe Jolina, my family loves it and my husband was impressed. It wasn’t hard as I thought.

        Reply
        • Jolina says

          February 12, 2020 at 4:51 pm

          Hi Maria! You’re welcome! That was my first thought too when I made this, it’s not as hard to make as it looks 🙂 And it’s totally worth it. Glad you and your family like it!

          Reply
      4. marja says

        May 19, 2017 at 12:05 pm

        hi jolina, saw your page in fb and i’ve been looking for this recipe as I have been craving for it. First time I tried to bake and it was a succes 🙂 it’s all because of your tips, thank you so much. My husband almost finished it in 1 day.

        Reply
        • Jolina says

          May 22, 2017 at 1:07 pm

          Hi Marja! So happy to hear that! And you are most welcome 🙂 Brazo de Mercedes is my all time favourite Filipino dessert.

          Reply
      5. Janice says

        April 8, 2016 at 10:18 am

        Honestly, I’d never heard of this dessert, but I love basically anything that is stuffed with custard, especially when the custard is made from condensed milk!
        Good for you for persevering to get the recipe right. It’s so demoralizing when things go wrong, but in the end, when it’s right, it feels super!

        Reply
        • Jolina says

          April 11, 2016 at 9:02 pm

          Condensed milk is like a magic ingredient isn’t it? And yes, absolutely agree on feeling like a winner when you finally look at the finished product that looks and tastes right! 🙂

          Reply
      6. Wajeeha says

        March 17, 2016 at 6:34 am

        Looks so delicious! I’ve never heard of this dessert, but I will be trying it soon! 🙂

        Reply
        • Jolina says

          March 17, 2016 at 8:36 pm

          Happy to hear that! Hope you like it 🙂 Thanks for stopping by

          Reply
      7. Matthew says

        March 16, 2016 at 3:29 pm

        I don’t know what to say. Literally speechless looking at your pictures and this recipe. I think my thoughts and feelings can only be summed up in one emoji

        Reply
        • Jolina says

          March 16, 2016 at 10:28 pm

          I hope it’s a happy, smiling emoji 🙂

          Reply
      8. Theresa says

        March 15, 2016 at 11:19 am

        Adding to my must bake list!

        Reply
        • Jolina says

          March 15, 2016 at 4:54 pm

          Let me know how it goes 🙂

          Reply
      9. Gloria says

        March 15, 2016 at 10:56 am

        This looks amazing. I have never heard of it before….but would LOVE to give this a try as well.

        Reply
        • Jolina says

          March 15, 2016 at 4:50 pm

          I’m so happy to hear that 🙂 Hope you like it!

          Reply
      10. Diana says

        March 15, 2016 at 6:04 am

        Wow it’s my first time seeing this wonderful dessert! I love custard it’s one of my favourite things ever, so it sounds like my kind of dessert. Will have to try this!

        Reply
        • Jolina says

          March 15, 2016 at 4:44 pm

          Hi Diana, hope you like it! 🙂

          Reply
      11. Jemma says

        March 15, 2016 at 3:52 am

        I’ve never heard of anything like this before. It looks lovely!

        Reply
        • Jolina says

          March 15, 2016 at 4:36 pm

          Hope you try it 🙂 Thanks for stopping by!

          Reply
      12. Sam | Ahead of Thyme says

        March 15, 2016 at 2:12 am

        This looks delicious!! I wish I had all the ingredients to make this right now!

        Reply
        • Jolina says

          March 15, 2016 at 4:26 pm

          Thanks Sam!

          Reply
      13. Sara says

        March 15, 2016 at 1:55 am

        I had neer heard of Brazo de Mercedes before. Meringue and egg custard would be such a wonderful combination, I can understand your cravings.

        Reply
        • Jolina says

          March 15, 2016 at 4:20 pm

          Not very many people have…Filipino cuisine hasn’t really gone mainstream. But I hope more people try it 🙂

          Reply
      14. Felesha says

        March 15, 2016 at 12:42 am

        These look super tasty! Thanks for sharing!!

        Reply
        • Jolina says

          March 15, 2016 at 4:07 pm

          Thanks Felesha!

          Reply
      15. Mica says

        March 14, 2016 at 11:28 pm

        This will be my first time trying this recipe, and I look forward to it. I am very fond of lemon meringue!

        Reply
        • Jolina says

          March 15, 2016 at 4:06 pm

          Not very many people know about Filipino cuisine but I really hope they try. I may be biased (lol) but it’s really good 🙂 Thanks for stopping by!

          Reply
      16. Sandra says

        March 14, 2016 at 11:20 pm

        Light and fluffy! I want to jump in and grab a piece! This would be a lovely dessert for Easter!

        Reply
        • Jolina says

          March 15, 2016 at 3:57 pm

          They would be 🙂 Thanks Sandra!

          Reply
      17. Marissa says

        March 14, 2016 at 10:56 pm

        This looks incredible! I’ve started baking more outside of my comfort zone recently and it’s been quite the adventure. The best part though is when you figure out THE recipe. <3 Great post, Jolina!

        Reply
        • Jolina says

          March 15, 2016 at 3:53 pm

          I love trying different cuisines too. It is an adventure isn’t it? 🙂 Thanks Marissa!

          Reply
      18. Kylee says

        March 14, 2016 at 5:53 pm

        Looks fantastic! I kind of want to take a bite, right now!

        Reply
      19. Sarah says

        March 14, 2016 at 12:57 pm

        Looks divine. beautiful spring colour.

        Reply
      20. Michele says

        March 12, 2016 at 8:56 am

        Ive had this at a friends house and have always wanted to make it. I can’t wait to surprise them and make them something that is one of their families traditions! It looks so beautiful!

        Reply
        • Jolina says

          March 12, 2016 at 2:30 pm

          I’m so glad you liked it. Not very many people are familiar with Filipino cuisine. And yes, that will be a really nice surprise 🙂

          Reply
      21. Carla says

        March 11, 2016 at 1:58 pm

        I can’t believe this is one of your first baking recipes! It looks BEAUTIFUL and I especially love the tips you shared, you totally sound like a pro. Thank you for sharing, this looks delicious and I’d love to try it!

        Reply
        • Jolina says

          March 11, 2016 at 3:12 pm

          Thanks Carla! Google is my friend 🙂 I just experiment and experiment. I hope you try and like it!

          Reply
      22. Rose Pascua says

        March 8, 2016 at 5:36 pm

        Hi! I see you have added lime juice to the custard. Will it lessen the eggy taste of the custard? The recipe I’ve tried before has no lime and it is too eggy. How can I change it? Thanks

        Reply
        • Jolina says

          March 8, 2016 at 9:15 pm

          Hi Rose! The custard doesn’t taste eggy at all. It’s sweet and rich because of the condensed milk so I add the lime juice more to cut that sweetness. Just make sure to constantly stir when you’re making your your custard so you don’t scramble your egg yolks…maybe that’s where the eggy taste is coming from? I also add the vanilla towards the end so it doesn’t evaporate completely. Hope this helps!

          Reply
          • Rose Pascua says

            March 9, 2016 at 8:57 am

            Thanks, I’ll try again

            Reply
      23. Antojo says

        March 6, 2016 at 6:49 am

        I love your page!!

        Reply
        • Jolina says

          March 6, 2016 at 9:04 pm

          Thank you 🙂

          Reply
      24. Winnie says

        March 1, 2016 at 3:56 am

        These looks soooooooo tasty and they’re so unique!
        I wish I could grab one right now and eat 🙂

        Reply
        • Jolina says

          March 1, 2016 at 8:44 am

          They are quite unique 🙂 I was told they were like jelly rolls but since I haven’t had jelly rolls before I really can’t tell for sure lol. Thanks for stopping by! And do tell me how it goes when you try the recipe.

          Reply
      25. Kristina Hudson says

        February 29, 2016 at 5:21 pm

        This looks wonderful- and perfect for a fun Spring dessert! I’ll definitely try this one!
        Oh- and one tip for working with egg whites that I thought of to add to your list: do not EVER use a plastic bowl to beat the egg whites. It sounds crazy, but the molecular structure of plastic so closely resembles that of the egg whites that it will interfere with how well they whip. Steel is great and copper is preferred 🙂 Happy baking!

        Reply
        • Jolina says

          February 29, 2016 at 8:46 pm

          That’s a great tip, thank you! And thanks for stopping by 🙂

          Reply
      26. Lynne says

        February 16, 2016 at 5:05 pm

        I LOVE this!! I think you are well on your way here, Jolina! Your food sounds amazing and your pictures are great! I seriously want to make this – it looks and sounds delicious!!
        Keep up the great work. I look forward to lots more!

        Reply
        • Jolina says

          February 16, 2016 at 5:52 pm

          Thank you so much Lynne! That means a lot. I’m really inspired by bloggers like you. And I’m slowly realizing that like you, I also want to be a blogger when I grow up 🙂 Thanks for stopping by!

          Reply
      27. Whybee75 says

        January 21, 2016 at 7:13 pm

        Definitely a must try 🙂

        Reply
        • Jolina says

          January 21, 2016 at 7:15 pm

          Absolutely! 🙂

          Reply
      28. klipklopy says

        January 21, 2016 at 1:56 pm

        looks super yummy! will you upload videos too? happy baking!

        Reply
        • Jolina says

          January 21, 2016 at 7:00 pm

          Maybe 🙂 Thank you!

          Reply

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