Brazo de Mercedes (Meringue Roll with Custard)

What Is Brazo de Mercedes?

Brazo de Mercedes is a traditional Filipino dessert made with soft, pillowy meringue that's lightly toasted on the outside, then rolled into a log and filled with a thick, rich custard made from egg yolks, condensed milk, and vanilla.

The name means “Arm of Mercy” in Spanish. You’ll find variations with ube or pandan filling—or even a frozen Brazo de Mercedes.

Notes and substitutions

• Eggs: Room-temperature eggs whip up better and give you more volume for a fluffier meringue. But they’re easier to separate when cold, so separate them first, then let them come to room temp before whipping.
• Cream of tartar: This adds a bit of acidity to help stabilize the egg whites, so your meringue holds its shape and doesn’t collapse or weep. If you don’t have any, you can use about 1 teaspoon of lemon juice or white vinegar for this recipe. Here’s a helpful explanation from King Arthur Baking.
• Cornstarch: A little cornstarch helps keep the meringue stable. It also helps thicken the custard to the right consistency—smooth and just sticky enough without being runny.
• Butter: It makes the custard extra rich and smooth, but you can skip it if you prefer a lighter filling. It’s totally up to you!

Step 1: Preheat and prep the pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, leaving some extra hanging over the sides so you can lift it easily later.

Lightly grease it with baking spray—this keeps the meringue from sticking and makes it easier to roll later. Set it aside while you make the meringue.

Step 2: Separate the eggs

Carefully separate 12 eggs, placing the whites in a large mixing bowl (you’ll use this to whip the meringue—make sure it’s grease-free) and the yolks in a medium heatproof bowl (for cooking the custard over simmering water later).

Make sure there’s no trace of yolk, oil, or water in the egg whites—any fat can keep them from whipping properly. Use three bowls: crack the egg and separate it over a small bowl first.

Check that the white is clear (no bits of yolk), then transfer it to a large mixing bowl. Place the yolk in the heatproof bowl for the custard. This helps prevent mistakes from ruining the whole batch.

Step 3: Make the custard filling (Yema)

In a heatproof bowl set over a pot of simmering water (like a double boiler or bain-marie), whisk together 12 egg yolks, 1 cup condensed milk, 2 tablespoons cornstarch, 1 teaspoon vanilla extract or paste, a pinch of salt, the zest of 1 lemon, and 1 tablespoon lemon juice.

You can also use a heavy-bottomed pot if you want to cook it faster—just keep the heat low and stir constantly so the custard doesn’t curdle.

Stir often (it’s okay to pause now and then) to prevent the custard from curdling. After about 30 minutes, it should thicken.

You’ll know it’s ready when you lift the whisk and the custard falls in a thick ribbon that slowly blends back in. It will thicken even more as it cools.

Turn off the heat, then stir in 2 tablespoons butter until fully melted. The custard should look smooth and glossy.

Set it aside to cool while you make the meringue.

Step 4: Make the meringue

Start whipping 12 egg whites on medium-low speed to gently build small, stable bubbles. Once they look foamy, add 1 teaspoon of cream of tartar to stabilize the meringue.

Increase the speed to medium-high and slowly add ¾ cup of sugar. Take your time here—adding it gradually helps the sugar dissolve without deflating the meringue.

Then, add 1 teaspoon of vanilla extract (or vanilla bean paste, if you have it) and 2 tablespoons of cornstarch.

Keep beating on medium-high speed until you reach stiff peaks—the meringue should be glossy and hold its shape when you lift the whisk. Don’t overmix or it can turn grainy and become hard to spread.

Step 5: Spread the meringue

Transfer the meringue onto your prepared baking sheet and gently spread it out using an offset spatula or the back of a spoon. Try to make it as even as possible so it bakes uniformly.

You can run a fork or a pastry comb across the surface to create light ridges—it’s totally optional and just adds a bit of texture. A smooth surface works just as well, so go with what feels easiest.

Step 6: Bake the meringue

Bake at 350°F (175°C) for 20 to 25 minutes, or until the top is lightly golden.

When done, turn off the oven and leave the meringue inside with the door open for about 10 minutes. This gentle cooling helps prevent cracking or collapsing from sudden temperature changes.

Step 7: Prep the meringue

Once the meringue is cool enough to handle (but still warm), sprinkle a generous amount of powdered sugar on top to help prevent sticking.

Place a new sheet of parchment paper (same size) on top of the meringue. Then gently flip it over—use another baking sheet, a cutting board, or just your hands to help. Once flipped, carefully peel off the parchment it was baked on.

Starting from the long side, gently roll the meringue with the new parchment still attached. Then unroll it while it’s still warm and let it cool flat. This helps it “learn” the shape and makes it less likely to crack later when you roll it with the filling.

Step 8: Fill and roll the meringue

Give the cooled custard a quick mix to smooth it out.

Spread the custard over only the first half of the meringue, starting from one long edge and leaving about a 1-inch space from that edge. This gives you a clean edge to seal the roll and helps keep the filling from spilling out.

Gently roll the meringue into a log, starting from the filled side. Use the parchment to lift and guide the roll. A few small cracks are totally fine!

Once rolled, you can trim the ends if you like a cleaner look. Place the log seam-side down on your serving plate.

Step 9: Serve

Dust the top with powdered sugar, if you like—it adds a nice touch and covers any cracks. Chill for at least an hour to help the filling set and make slicing easier.

Store leftovers in an airtight container in the fridge to keep the meringue fresh. It’s best enjoyed within 2 to 3 days while the texture stays soft and light.

Freezing isn’t ideal—it can make the meringue weep and the filling lose its smooth texture.

More desserts with custard or meringue

• Leche flan: Custard made with egg yolks, condensed milk, and evaporated milk, topped with a smooth caramel layer.
• Cassava cake – A soft and chewy baked dessert made from grated cassava, coconut milk, and condensed milk, often topped with a custard layer.
• Yema cake: Soft chiffon or sponge cake layered with thick, sweet yema custard.
• Sylvanas: Frozen meringue cookie sandwiches filled with buttercream and coated in cookie crumbs.
• Sans rival: A rich, layered dessert made with crunchy cashew meringue and silky French buttercream.
• Crema de Fruta: A layered dessert made with sponge cake, creamy custard, fruit cocktail or fresh fruit, and a clear gelatin topping.