Brazo Frozen Delight

We (Rochelle and Marilyn) barely see each other since our good friend Mhai and her family left Singapore in June. Today, lunch was never the same, of course, with one friend away, one cup of laughter is missed.  Though she's away, this dessert brought her to our lunch date. Ate Mhai loves ube, so I decided to make ube dessert with a twist!

I am not a fanatic of brazo nor sans rival, but its not bad baking one, once in a while.  And the theme for the lunchdate is "brazo mo brazo ko rin!"

So from Singapore to New Zealand.... a dessert for you!

 BRAZO DE MERCEDES FROZEN DELIGHT 

Good for 6x10 rectangular glass bowl:

1/4 gallon Ube Makapuno Ice Cream
8 pcs graham biscuits
About 2 cups Tres Leches Cremé filling recipe 
Brazo

For the Brazo Meringue:

4 egg whites
1/4 tsp cream of tartar
1/4 to 1/2 c caster sugar (depends on how sweet you would like your meringue)
For this recipe, I used 1/4 cup only

Procedure for Meringue:

Place egg whites in a stand mixer, add cream of tartar.
Using whip paddle, whip egg whites and tartar to soft peak ( foamy texture).
On soft peak, slowly add sugar while continuously whipping the meringue to stiff peak. Only in stiff peak you will attain a successful meringue.
Place in a 8 x 11 rectangular pan. Even the top with spatula then run a wave whipped cream decorator.
Bake at 175 degrees for 8-10 minutes or until top is brown.
Once baked, remove from pan and transfer immediately upside down on a sugar dusted parchment and  remove the bottom parchment on the meringue to cool completely.

Sugar dusted Meringue 

You will know you have achieved the stiff peak if you turn the mixing bowl inside out, the meringue still clings to the bowl. Another test is when you scoop the meringue using your whip paddle it will form a sturdy stalagmite!

To assemble:

Place 4 pcs of graham biscuits on the rectangular bowl (whole biscuits not powdered one)

Spread 1 cup tres leches creme over the biscuits.

Place 4 pcs of graham biscuits on top of the tres leches creme.

Then, spread the rest of remaining tres leches creme.

Add Ube-Makapuno ice cream over the cremé.

Then finally top with the brazo meringue.
A must: Freeze for at least 4 hours (this one was frozen for 2 hrs and a half) Freezing is important so contain yourselves =D... Freeze it overnight if you can!

Note: I used whole biscuits as I would not want any additional fat (butter) on this delight! Besides I love grahams in its original form -- squares with holes =)

So this is layers of: Biscuit--creme--biscuit--cremé--ice cream--meringue pattern.
Any other pattern you like is also acceptable...there is no strict rule on this layering thing. All that matters is that you have a frozen ingredients (be it ice cream, gelato, yoghurt..etc..) in it!

Easy as 1-2-3...

2 1/2 hours frozen... I just could not resist!

Now its talking--this is the correct texture... Frozen overnight!

Good luck and sooo  Delight--ed to share this with you!