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Frozen Brazo de Mercedes

4.17 from 6 votes
Course: Dessert, Snack
Cuisine: Spanish
Keyword: brazo de mercedes, frozen dessert, frozen sweets, spanish dessert
Servings: 4 people
Author: Olive
Brazo de Mercedes is a meringue cake with custard filling baked like a jelly roll. It was very popular back in my childhood days.
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Ingredients (click ingredient to buy it)

FOR MERINGUE:

FOR CRUST:

FOR CUSTARD FILLING:

Instructions

FOR MERINGUE:

  • Preheat oven to 250 F. Degrees.
  • Grease and line the bottom of a 9 inch square pan.
  • Grease and flour the paper again then spread the meringue on the pan..
  • Beat the egg whites with cream of tartar in a bowl of an electric mixer on high until fine bubbles form.
  • Then gradually add the sugar.
  • Whip to stiff peaks but not dry.
  • Using a spatula, spread the meringue over the prepared pan making sure to fill even the edges.
  • Use a cake comb to create texture on the meringue.
  • Bake in the oven for about 30 minutes.
  • Dust with confectioner's sugar and allow to cool until ready to use.

FOR CRUST:

  • Combine the graham cracker crumbs, melted butter and sugar in a bowl. Mix Well.
  • Place the graham cracker crumbs in a 8-inch square (freezer safe) container and evenly spread on the bottom of the pan.

FOR CUSTARD FILLIING:

  • In a double broiler or heavy bottomed sauce pan, mix eggs, condensed milk and lemon rind.
  • Stir for about 30 minutes or until thick but still pour-able in consistency.
  • Add butter, a little at a time until melted and blended in.
  • Cook longer to make it thicker.
  • Pour over the graham crust and allow to cool to room temp.

FOR THE FROZEN LAYER:

  • Leave ice cream at room temperature for about 15 minutes or until softened.
  • Mix until consistency of soft serve ice cream.
  • Place over the custard layer.
  • Finish the layer by putting the meringue on tom of the ice cream layer.
  • My meringue shrunk a little after i took it out of the pan so it just fit right in the container.
  • Place in the freezer for at least 4 hours before serving.
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