A Filipino dessert loved for generations. It’s about time you learned to make it yourself.
INGREDIENTS:
Set A:
8 egg whites
1/4 tsp. cream of tartar
3/4 cup granulated sugar
1 tsp. cornstarch
Set B:
8 egg yolks
1 cup condensed milk
1 tsp. lemon zest
1/4 tsp. salt
2 Tbsps. unsalted butter, melted
Set C:
1/2 cup powdered sugar
PROCEDURE:
A. Beat egg whites with cream of tartar until fluffy. Mix cornstarch and sugar then add gradually to the egg whites. Beat until you reach stiff peaks. Pour into the parchment–lined baking sheet. Even out your meringue using a spatula. You can use a pastry triangle or a fork to create grooves on your meringue. Then bake until the top turns light brown.
B. In the meantime, combine Set B ingredients in a saucepan and cook over low heat until you have thick paste–like consistency. Allow to cool down.
C. Once your meringue is baked, let it rest for a few minutes to cool down and deflate slightly. Dust the top with powdered sugar and cover the entire meringue with parchment paper. Flip it into another baking sheet and remove the parchment lining to expose the bottom part. Spread your cooled down custard evenly on your baked meringue and roll it lengthwise gently using the parchment paper as support. Cool completely before serving.