Chef Sau made this for dessert during his cooking demo at The Maya kitchen earlier this month. It’s a smaller take on the well-loved roll Brazo de Mercedes. The corn kernels in the filling give it a twist.



For the Meringue:

8 egg whites

1 teaspoon cream of tartar

¾ cup sugar

3 tablespoons confectioner’s sugar

For the Filling:

8 egg yolks

1 cup canned corn kernels, drained

1 teaspoon vanilla extract

1 cup condensed milk

1 tablespoon MAYA Cornstarch, dispersed in 1 tablespoon water



For the Meringue:
Preheat the oven at 350°F. Line a baking sheet with parchment or wax paper and grease with butter. In a mixing bowl, beat the egg whites with cream of tartar until foamy. Add sugars gradually while continuing to beat until the mixture stands in stiff peaks. Do not overbeat. Spread meringue evenly on prepared baking sheet and bake for about 20 minutes or until top is medium brown. Allow to cool.

Tip: To give the meringue a “corn-like look”, use a piping bag and shape the meringue into strips, making small contours that would look like corn kernels when baked.

For the Filling:
In a sauce pan, mix the egg yolks, corn, vanilla, and condensed milk. Cook over low heat while stirring constantly. Thicken with cornstarch slurry.

To Assemble:
Sprinkle the meringue with confectioner’s sugar then top with wax paper. Flip the baking sheet and remove the wax paper lining. Spread the mais filling on top of the egg white, then roll.