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Indulge your taste for ube by spreading the Halaya (Ube Jam) on baked meringue.

E stimated cooking time: 50 minutes

 

Brazo de Violeta Ingredients:

• 1 ½ cups eggwhite
• ½ teaspoon cream of tartar
• 1 ½’ cups sugar

Ube Filling:

• 1 ½ cups sugar
• ½ cup water
• 8-10 eggyolks, beaten
• 2 cups mashed ube

• ¼ cup softened butter

Brazo de Violeta Cooking Instructions:

• Preheat oven at 250°F.  Generously grease then line a jelly roll pan. Set aside.
• In the mixer, beat the eggwhites and cream of tartar at high speed until soft peaks form, gradually add the sugar while beating continuously until stiff.
• Spread evenly on the prepared pan. Bake for about an hour or until set.
  
• Prepare Ube filling: Boil the sugar and water until thread-like.
• Beat the eggyolks in the mixer until light and fluffy.
• Pour in the hot syrup while beating continuously until thick. Beat in the mashed ube and softened butter. If filling is too thick, add some milk.
• Put over medium fire and simmer until done.
  

To assemble:

• Sprinkle a sheet of brown paper with confectioners’ sugar.
• Invert baked meringue on it. Peel off the paper lining.
• Spread the ube filling. Roll up the meringue to enclose the filling.
• Place seam-side down on a serving tray or platter.

Tags: delicacy, sweets

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