Elufa Ube Brazo de Mercedes

*Full demo and actual images coming soon

A decadent dessert with a twist! The pillowy meringue is filled with the luscious creaminess of Elufa Instant Ube Halaya Mix and flavored with Elufa Ube FlavorPlus and Ube Vanilla FlavorPlus. Perfect for celebrations or simply indulging your sweet tooth.

Time: 1 hour and 20 minutes

Ingredients

For the Meringue Roll

• ½ cup Powdered Sugar

• 10 Egg Whites (separated from yolks)

• ½ teaspoon Cream of Tartar

For the Custard:

• 1 cup Elufa Ube Instant Halaya Mix

• ½ teaspoon Elufa Ube Flavor

• ½ teaspoon Elufa Vanilla FlavorPlus

• 10 Egg Yolks

• ½ cup Heavy Cream

• ½ cup Powdered Sugar

• 2 tbsps Coconut Latik

• 4 tbsps Butter

• Lemon Zest

Procedure

For the Meringue:

1. In a large bowl, whisk egg whites with cream of tartar using an electric mixer on medium speed until stiff peaks form.

2. Gradually add powdered sugar while whisking until the mixture forms stiff peaks.

3. Transfer the meringue into a rectangular pan lined with parchment paper. Spread evenly and level with a spatula.

4. Bake at 180°C (356°F) for 20 minutes or until the top is lightly browned.

5. Turn off the oven and let the meringue cool for 10 minutes before handling.

For the Custard:

1. In a saucepan, whisk egg yolks, cream, and Elufa Vanilla FlavorPlus until well combined.

2. Add Elufa Ube Flavor and Elufa Ube Halaya Mix, whisking continuously.

3. Cook over low heat, stirring until the mixture thickens. Add butter and mix well.

4. Stir in lemon zest, then remove from heat. Let the custard cool down completely.

To Assemble the Cake:

1. Gently run a sharp knife around the edges of the pan to loosen the meringue.

2. Place a piece of parchment paper on top of the meringue, cover with another pan, and carefully flip to release the meringue.

3. Spread the custard evenly over the meringue.

4. Roll the meringue carefully over the custard to form a log.

5. Sprinkle with powdered sugar, lemon zest, Elufa Ube Halaya Mix, and coconut latik.

Note

• Chill before serving to enhance flavors. Enjoy!

Recipe by

Chef Harlequin Boloron