The brazo de Mercedes is a traditional Filipino dessert that changes the game for roulade, subbing out a genoise or a sponge cake base for a delicate and marshmallow-like meringue.This jelly roll-style cake is an all-time favorite in the Philippines, and with a melt-in-your-mouth meringue and rich custard filling, it’s not hard to see why.You’ll use seven eggs, separated, in this recipe, with the whites going into the cake and the yolks going into the custard filling.

Citrus Meringue Roulade (Citrus brazo de Mercedes) Print Recipe Pin Recipe Makes 6 to 8 servings Ingredients  7 large egg whites (210 grams), room temperature¾ teaspoon (2 grams) cream of tartar⅛ teaspoon kosher salt⅔ cup (133 grams) granulated sugar*½ teaspoon (2 grams) vanilla extract3 tablespoons (21 grams) confectioners’ sugar, dividedCitrus Custard Filling (recipe follows)Garnish: confectioners’ sugar, orange zest InstructionsPreheat oven to 350°F (180°C).Spray a 13x9-inch rimmed baking sheet with baking spray with flour.Line bottom of pan with parchment paper; lightly spray parchment.In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at medium-low speed until soft peaks form, 5 to 6 minutes.

With mixer on low speed, add granulated sugar in

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