Brazo de Mercedes (Filipino Meringue Roll)

Instructions

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1. 1 For the Custard: In a food processor, pulse cashews with the sugar, scraping down as needed, until cashews are finely ground, about 6 pulses. Reserve 1/4 cup ground cashews and save remaining ground cashews for another use. Wash and dry food processor bowl and blade, then set aside.
2. 2 Fill a large bowl halfway with an ice bath; set aside. In a 3- or 4-quart saucepan, whisk egg yolks and condensed milk until combined. Whisk in heavy cream, lemon zest, vanilla, salt, and reserved 1/4 cup ground cashews until well combined. Cook over medium-high heat, whisking constantly, until custard thickens, 5 to 7 minutes. Transfer custard to a heat-proof bowl and place plastic wrap directly on its surface to prevent skin from forming. Nestle bowl of custard into ice bath to chill.
3. 3 For the Meringue: Adjust oven rack to middle position and preheat oven to 350℉ (175℃). Spread superfine sugar evenly into a 10-inch oven-safe skillet and bake until sugar has a strong caramel aroma and is light beige in color, 15 to 30 minutes. (Read about this quick-toasted sugar method for more tips and pointers on the process.) Scrape sugar onto a rimmed baking sheet and let cool completely, about 15 minutes.
4. 4 In now-empty food processor, process toasted sugar until finely ground, 2 to 3 minutes. Transfer to a bowl; set aside.
5. 5 Line a rimmed half baking sheet with parchment paper and lightly grease with baking spray. Using a stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium-low speed until white and frothy, 5 to 7 minutes. Increase speed to high and gradually add toasted sugar in thin, steady stream. Continue mixing on high speed until sugar is fully dissolved and the meringue holds stiff peaks, about 7 minutes.
6. 6 Pour meringue onto prepared baking sheet, using an offset spatula to spread into an even layer. Use the tines of a fork to make a wood-grain pattern lengthwise over entire surface of meringue, running the length of the pan. Bake until the top of meringue is light golden brown and the fork pattern is well defined, about 20 minutes. Transfer sheet to wire rack and let stand until fully cooled, about 30 minutes.
7. 7 To Assemble and Serve: Run a small knife along edge of baking sheet to loosen meringue. Use a fine-mesh strainer to dust top of baked meringue evenly with confectioners’ sugar. Place a clean sheet of parchment paper on top of meringue, then carefully invert meringue onto a clean inverted baking sheet.
8. 8 Carefully remove parchment from now-top side of meringue. Spread custard filling evenly over meringue, leaving a 1/2-inch margin on each side. Starting with the long side, gently roll the meringue and filling into a jelly roll shape, leaving the parchment paper behind as you go. Cover with parchment paper and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. Cut into 1-inch-thick slices and serve.