Frozen Brazo de Mercedes

     Frozen Brazo de Mercedes is Manila's IT dessert of the last couple of years. Visit any bazaar and you'll surely see someone selling this yummy dessert. The blogging arena is peppered with reviews and features about it. Because of the raves, the varieties are growing by the minute.
     There's the classic vanilla; regular brazo with vanilla ice cream. I read somewhere there's black forest with a chocolate cake base and a berry sherbet. Recently I saw a version made with matcha or green tea. Then there's cheese made with cheese-flavored ice cream. I'm sure there's a whole lot more flavors I'm not aware of.
     Personally, I make and enjoy the classic version made with vanilla ice cream . It pairs perfectly with the chewy custard. It is one my family's favorite desserts and for good reason. From the fluffy meringue and refreshing ice cream to the rich custard and crusty graham crumbs; this frozen dessert takes your mouth to a play of textures that's out of this world.
     Frozen Brazo de Mercedes is a cinch to make. The only baking you have to do is the meringue part. I will advise you though that you make this dessert way ahead of time to allow for enough freezing time. Just let rock hard frozen brazo de mercedes sit on the counter for about 10 minutes before slicing and serving.

Here's the recipe for the classic version:


Frozen Brazo de Mercedes

Ingredients

2 pints Vanilla Bean ice cream, slightly soft

Graham Cracker Crumb Crust1 cup graham cracker crumbs
3 tablespoons refined sugar
1/4 cup unsalted butter, melted

In a bowl, combine all crust ingredients. Press onto bottom of 9" x 9" refrigerator cake container. Keep in freezer until needed.

Custard Filling

6 pieces eggyolks
1 cup sweetened condensed milk

1/4 cup refined sugar
1 teaspoon vanilla extract

Combine eggyolks, sugar and condensed milk in a heavy saucepan or double boiler. Cook till thick and bubbly. Stir in vanilla extract. Transfer to a bowl. Cover with cling wrap and set aside to cool.

Meringue Layer
3/4 cup eggwhites (about 6 large eggs)
1/2 teaspoon cream of tartar
2/3 cup refined sugar
sifted confectioner's powdered sugar

Instructions
1. Preheat oven to 300°F. Brush jellyroll pan with vegetable oil. Line with baking parchment then brush paper with oil again. Set aside.
2. At highest mixer speed, beat together egg whites and cream of tartar until you get fine bubbles. Add refined sugar slowly beating till meringue has stiff peaks but not dry.
3. Spread meringue evenly onto prepared jellyroll pan. Make decorative combing strokes on top.
4. Bake low and slow for 30 minutes or until lightly golden. Remove from pan and invert meringue onto parchment paper generously dusted with powdered sugar. Cool on wire rack until ready to use.

To assemble:
With an offset spatula, spread cooled custard on top of graham cracker crumb crust. Add layer of vanilla ice cream on top of the custard layer. Top with cooled meringue. Freeze for at least 6 hours before serving.