Pinoy roulade made of a meringue sheet with an egg custard fillings, made from egg yolks and condensed milk. The light flavor of the meringue that melts in my mouth, with the rich and delightful flavor of the custard filling.
Ingredients :
Meringue Sheet- 10 Egg whites
- 1 Teaspoon cream of tartar
- 1 Cup sugar
- 1 Teaspoon vanilla
- 10 egg yolks
- 1 Can sweetened condensed milk
- 1 Teaspoon vanilla
Directions:
Meringue Sheet ;
- Separate egg yolks from white
- Grease the prepared baking pan, line with wax paper on top and grease the surface.
- Put egg whites in a large mixing bowl, beat until frothy.
- Add the cream of tartar, beat at high speed until soft peaks form.
- Add sugar gradually while beating , until the meringue becomes very stiff, add vanilla.
- Spread the meringue evenly, on prepared pan lined with wax paper.
- Using a serrated edge knife, make a wave pattern over the surface.
- Bake the meringue in a preheated oven to 350 °F, for 20 minutes or until turns to medium brown.
Custard Fillings ;
- Put milk in a heatproof bowl, place over a saucepan of simmering water.
- Add egg yolks and whisk until mixture thickens, add vanilla extract.
- Turn off the heat and set aside.
- Remove the meringue from the oven, and cool down for a few minutes.
- Dust with confectioners sugar and place wax paper on the top of the meringue.
- Flip the meringue and remove the baking tray and the wax paper.
- Cut the sides to make nice edges and spread the filling on one sides of the meringue.
- Roll up the meringue sheet away from you and compress to compact the filling.
- And refrigerate before serving
Cooking Tips:
- Remove the confectioner's sugar or cornstarch by gently brushing it away with a brush.
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