Frozen Ube Brazo De Mercedes

For the meringue, preheat oven to 250⁰F/ 121⁰C.

Grease, line with parchment paper and grease again three 8 x 8-inch square pans.

In a mixing bowl with whisk attachment, beat the egg whites until frothy.

Mix in the cream of tartar to the white sugar. While the mixer is running gradually add in sugar mixture. Continue whipping until meringue reaches stiff peaks.

Fold in the cornstarch, ube flavocol and lemon zest.

Divide and spread meringue onto prepared pans and rest for five minutes before baking. Run a cake comb or a fork lightly on top of the meringue to achieve the wavy patterns.

Bake in a preheated oven for 25 to 30 minutes or until set.

In a double boiler, combine all the ingredients for the filling except ice cream and cook until thick.

Cool the custard then incorporate ice cream and mix until well blended.

In a double boiler, combine all the ingredients for the filling and cook until thick. Cool and set aside.

Prepare a parchment paper or cheesecloth and sprinkle with white sugar or confectioners’ sugar.

Invert the baked meringue on the prepared parchment paper or cheesecloth.

On a serving dish, place one piece of meringue, spread ube custard filling evenly, place another piece of meringue, spread yema filling evenly then top with the last meringue piece.

Place inside the freezer to set.

Thaw out for a few minutes before serving. Cut into nine serving pieces. Dust with confectioner’s sugar before serving.