Brazo de Mercedes

Preparation info
  • Serves

    8 to 10

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This recipe, which my mother was able to get from Gilda Cordero-Fernando’s mother, uses an old-fashioned, labor-intensive method of cooking the egg yolks and sugar to a syrupy texture, to which melted butter is added. Mrs. Cordero’s brazos were huge and fluffy. Although it takes some patience and skill to master, I have never found a recipe better than this one.