Portuguese Bride’s Pillow Dessert – Meringue Roll with Egg Custard
Ingredients
Directions
Egg Custard:
- In a small saucepan, combine sugar and water. Bring to a boil until it reaches pearl stage (108–109°C / 226–228°F).
- Strain the egg yolks through a fine sieve into a clean, dry bowl.
- Remove syrup from heat and slowly whisk it into the yolks, little by little, constantly stirring.
- Return mixture to medium heat and cook gently, stirring around the edges and center until thickened.
- Transfer to a dish, spread out, cover directly with plastic wrap (touching the surface), and let cool.
Meringue Roll:
- Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
- In a clean bowl, beat egg whites with lemon juice until stiff peaks form. Gradually add sugar while beating until glossy with soft peaks.
- Spread evenly in prepared tray.
- Bake in a hot water bath (place tray inside a larger pan with hot water) for about 8 minutes, until set and lightly golden on top.
Assembly:
- While still warm, spread part of the egg custard over the baked meringue.
- Using the parchment, roll it tightly like a jelly roll, wrapping the outside with the paper. Place seam-side down on a serving platter.
- Refrigerate for 1 hour.
- Remove the paper, spread more egg custard on top, and decorate with ground cinnamon or toasted almonds.
- Serve chilled in slices.
Adapted from a Recipe by: Gastronomia
Nutritional Facts (Per Serving)
Frequently Asked Questions
For this recipe, it is best to use fresh egg whites as they provide the structure needed for the meringue. If you're looking for an egg replacer, consider using aquafaba (the liquid from canned chickpeas), which can be whipped into peaks similar to egg whites. However, the texture and flavor may vary slightly.
You can store the leftover meringue roll in an airtight container in the refrigerator for up to 3 days. However, note that storing may affect the meringue's crispness, so it's best enjoyed within the first couple of days for optimal texture.
If the meringue didn’t set, it could be due to several factors: make sure your mixing bowl and beaters are completely clean and free of any grease, and that no yolks are mixed in with the whites. Additionally, avoid any moisture when beating the egg whites; even a small amount can prevent them from reaching stiff peaks. Lastly, ensure the oven temperature is correct and that you use the water bath method, as this gently cooks the meringue for the right texture.
Recommended Drink Pairings
Wine
Portuguese: Madeira - The rich, nutty flavors and acidity of Madeira complement the sweetness of the meringue and egg custard filling beautifully.
General: Moscato - This lightly sparkling wine, with its sweet and fruity profile, pairs well with the dessert's creamy and sugary elements.
Beer
Portuguese: Super Bock - This pale lager offers a refreshing crispness that balances the richness of the dessert.
General: Belgian Witbier - The light, citrusy notes and subtle spice of a Belgian Witbier enhance the flavors of the dessert without overpowering it.
Other Beverages
Espresso: A shot of espresso provides a bold, rich contrast to the sweetness of the meringue roll, enhancing the overall tasting experience.
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