This is a twist to the classic Brazo de Mercedes that you will surely love.
INGREDIENTS:
Meringue
10 egg whites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
10 egg whites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
Confectioners sugar
Custard:
10 egg yolks
14 ounces condensed milk
1 teaspoon vanilla extract
Crust:
1 200g-pack or graham crackers (preferably crushed)
1/2 block of butter (melted)
10 egg yolks
14 ounces condensed milk
1 teaspoon vanilla extract
Crust:
1 200g-pack or graham crackers (preferably crushed)
1/2 block of butter (melted)
Vanilla ice cream
Procedure:
Procedure:
Meringue:
Put the egg whites and cream of tartar in a mixer. Beat them until the mixture bubbles. Make the meringue by gradually adding the granulated sugar. Mix until soft peaks are formed.
Preheat the oven to 350 degrees Fahrenheit. Place wax paper in a cookie sheet and grease it. Put the meringue and flatten it to 1/2-inch thickness. Bake it in the oven for the 22 minutes. When time is up, let the meringue cool.
Put the egg whites and cream of tartar in a mixer. Beat them until the mixture bubbles. Make the meringue by gradually adding the granulated sugar. Mix until soft peaks are formed.
Preheat the oven to 350 degrees Fahrenheit. Place wax paper in a cookie sheet and grease it. Put the meringue and flatten it to 1/2-inch thickness. Bake it in the oven for the 22 minutes. When time is up, let the meringue cool.
Dust it with confectioners sugar to easily remove it from the wax paper.
Custard:
While baking the meringue, whisk the yolks and mix it with the condensed milk and vanilla extract. Put it in a pot and set the heat to low while mixing it thoroughly. Once done, set it aside.
Crust:
Custard:
While baking the meringue, whisk the yolks and mix it with the condensed milk and vanilla extract. Put it in a pot and set the heat to low while mixing it thoroughly. Once done, set it aside.
Crust:
In a bowl, mix butter and graham crackers until the texture is like a wet sand. This will serve as your base. Put the mixture in a serving dish and compress it with the bottom of a glass. Place it on a freezer to harden.
Assembly:
Spread the custard on top of the crust.
Layer it vanilla ice cream.
Put the meringue on top.
VERDICT
WILL: Can’t sleep and I kept on browsing the internet and there’s a recipe that blew my mind. So...without hesitation I sent the link to Abbey. Another challenge for him!
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| Frozen Brazo de Mercedes |
VERDICT
WILL: Can’t sleep and I kept on browsing the internet and there’s a recipe that blew my mind. So...without hesitation I sent the link to Abbey. Another challenge for him!
Tell you! This dessert makes me happy! I am not sure but my brain releases happy hormones! Wohooo! The taste is totally amazing. The merengue gives a soft texture, custard is chewy and vanilla ice cream blends perfectly. The crumbly crust balances the all in all sweetness. It is addicting!
This is real! Another dessert on Abbey’s sleeves! Blessed to have this kind of hubby!
