BRAZO DE MERCEDES

INGREDIENTS
Meringue:
1 tsp vegetable oil
10 pcs egg white
½ cup (105g) white sugar
½ tsp cream of tartar
1 tsp vanilla extract
For Dusing:
½ cup powdered sugar
Custard Filling:
10 pcs egg yolk
1 pack 125ml Nestlé All Purpose Cream
½ cup condensed milk
1 tsp vanilla extract

Curve

STEPS

1. Whisk egg yolks, Nestlé All Purpose Cream, condensed milk and vanilla extract in a sauce pot. Gently
heat and cook while whisking until thick and smooth. Set aside to cool. (10 mins)
2. Preheat oven to 350ᴼF. Grease and line a baking pan with parchment paper. (5 mins)
3. Whip egg whites and cream of tartar in a bowl until frothy. Gradually add sugar while whipping until
soft peaks. Stir in vanilla. Using an offset spatula spread meringue evenly on the lined baking pan. (10
mins)
4. Bake in a preheated oven for about 20 mins or until set and top is golden brown. (20 mins)
5. Remove meringue from the oven and dust the top generously with confectioner sugar. Run an offset
spatula along the edge of the pan to loosen the meringue. Cover top of the meringue with parchment
paper and baking sheet. Carefully invert. (5 mins)
6. Spread the cooled custard filling on the meringue. Roll the meringue tightly into a log. Remove
parchment paper. Refrigerate for at least 2 hours before slicing and serving. (2 hrs)

Cream Drop

TIPS FOR THIS RECIPE

Custard filling may be replaced with Creamy Ube Halaya in making Brazo de Violeta
CREAMY CHOCOLATE RICH CHIP COOKIES

INGREDIENTS
2 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
½ cup butter, softened
1 cup brown sugar
1 cup white sugar
2 pcs eggs
1 pack 125ml NESTLÉ All Purpose Cream
1 tsp vanilla extract
2 ½ cups Malagos chocolate, chopped into chunks

Curve

STEPS

1. Sift the flour baking soda and salt then set aside. (3 mins)
2. Combine butter and brown sugar and white sugar in a bowl. Whisk until light and well incorporated.
Add eggs one at a time while whisking. Add vanilla and NESTLÉ All Purpose Cream. Mix well. (10 mins)
3. Using a spatula, mix in flour mixture gradually until just combined. Add Malagos chocolate. Do not over
mix. Set aside in the refrigerator for 30 minutes. Pre – heat the oven on 350ᴼF while cookie dough is
resting. (10 mins)
4. Prepare a baking pan with parchment paper. Using an ice cream scoop, place cookie dough on the
baking pan 2-inches apart from each other. Bake for 15 minutes. (20 mins)
5. Set aside cookies in a cooling rack for 10 minutes before serving. (10 mins)

Cream Drop

TIPS FOR THIS RECIPE

Cookie dough may be portioned and frozen for later baking.

BURNT BASQUE CHEESECAKE

INGREDIENTS

1 tbsp butter, softened

1 bar cream cheese, softened
6 tbsp sugar
2 pcs egg
1 pack 125ml Nestle All Purpose Cream
¼ tsp salt
½ tsp vanilla extract
1 ½ tbsp. all purpose flour

Curve

STEPS

1. Spread butter on a small cake pan or large lyanera. Line the bottom and the sides with parchment
paper and set aside. (2mins)
2. Mix cream cheese and sugar with a whisk until smooth. Add egg one at a time while mixing. Mix in
Nestle All Purpose Cream, salt and vanilla extract. (5mins)
3. Fold in all purpose flour. Pour into the prepared cake pan. Bake in a preheated 400ᵒF oven toaster for
25 – 30 minutes or until top is deep golden brown, the sides are set while the middle is a bit wobbly.
4. Set aside to cool. Peel off parchment paper. Cut into serving pieces and serve at room temperature.

Cream Drop

TIPS FOR THIS RECIPE

Fruits like mango, blueberry preserve, strawberry preserve or other fresh fruits may be used as topping for the
Burnt Basque Cheesecake.