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Scale

Ingredients

Filling Condensed Milk Version

Filling Full Cream Milk Version

  • 4 cups Full Cream milk
  • 1 cup sugar
  • 2 tbsp butter
  • 1 tbsp vanilla extract
  • 10 egg yolks
  • 1/4 cup ground toasted cashew nuts
  • Zest of 1 lemon

Meringue


Instructions

Filling Condensed Milk Version

  1. Beat egg yolks in a bowl then set aside.
  2. In a saucepan combine together condensed milk, egg yolks, vanilla extract, cashew nuts and zest of lemon.
  3. Place in low heat and once they thicken (consistency should be like a paste) turn the heat off and let it cool.

Filling Full Cream Milk Version

  1. In a saucepan mix together milk and sugar, reduce mixture to 2 cups in very low heat.  The final consistency should be like a condensed milk.  Once consistency is thick add butter and mix well.
  2. Beat egg yolks in a bowl then set aside.
  3. In a saucepan combine together home made condensed milk, egg yolks, vanilla extract, cashew nuts and zest of lemon.
  4. Place in low heat and once they thicken (consistency should be like a paste) turn the heat off and let it cool.

Meringue

  1. Preheat oven to 200C.
  2. Beat egg whites together with cream of tartar until stiff.
  3. Now gradually add 1 cup sugar while beating then stir in vanilla.
  4. Line a large cookie sheet with baking paper greased with butter.
  5. Spread meringue mixture on the top of the paper then bake until top is brown which about 10 minutes is.
  6. Have another greased baking tray ready again line with greased waxed paper. Invert the egg white meringue onto this waxed paper so that brown side is below.  Set it aside and let it cool for 15 minutes.
  7. Spread filling on the egg white meringue then fold one side of the meringue and roll to form a log. Dust with icing sugar.