Ube Meringue Cloud Recipe
Take a break from a regular cone and place your scoop on a cloud instead! Inspired by the Brazo de Mercedes, which is a Filipino meringue roll with an egg custard filling called yema, and a pavlova which is a different take on a meringue with its crispy outer shell and soft marshmallow center, we have combined the best of both desserts to create a new cup for your Cheska’s Premium Ube Ice Cream.
Equipment
- Mixer with whisk attachment
- Baking tray
- Parchment paper or silicone mat
- Oven
- Baking spatula
- Large spoon
- Non-stick pan
- strainer
Ingredients
- 15 scoops of
Cheska's Premium Ube Ice Cream - 1 cup Roasted Coconut Curls
Pavlova
- 6 Large Egg Whites, room temperature
- 1 ½ cups White Cane Sugar
- 2 teaspoons Cornstarch
- 2 teaspoons Lemon Juice
- 2 teaspoons Vanilla Extract
Yema Syrup
- 6 Large Egg Yolks, room temperature
- 1 (428mL) can Sweetened Condensed Milk
- 3 tablespoons Unsalted Butter, melted
- Pinch of Salt
Instructions
Pavlova
- Preheat the oven to 170℃.
- Using your mixer, make a meringue by whisking your egg whites on high speed until soft peaks form and gradually add all the sugar. Keep mixing on high speed until smooth and glossy stiff peaks form.
- Quickly fold in the lemon juice, vanilla extract, and cornstarch until well mixed. Try not to overmix as you will lose the trapped air which will make your cloud flat.
- Dab a little bit of the meringue on the bottom corners of your parchment paper to secure it to your baking sheet. Skip this step if you’re using a silicone mat.
- With your spoon, scoop a dollop of meringue on your baking sheet keeping in mind to leave a 2-inch gap between each one.
- Using the back of your spoon, create a well in the middle of your meringues. This is where you will be placing your ice cream later on.
- As soon as you place your meringues in the oven, lower the heat to 93℃ and let it bake for 1 hour and 45 minutes. Do not open the oven door once you place the meringues inside!
- After baking, turn the oven off and let the pavlovas cool inside. When it has cooled down completely, you can serve them right away or place them in an airtight container and store at room temperature for up to 2 days.
Yema Syrup
- In a bowl, together the egg yolks, sweetened condensed milk, and salt until well blended.
- Pour this mixture to your non-stick pan and set the heat to low. Add your melted butter and continuously mix and scrape the sides of your yema syrup until it reaches the consistency of heavy cream.
- Once you’ve reached the correct consistency, strain your syrup into a bowl to cool down and place in the fridge with a plastic cover touching the surface to avoid a crust forming.
Assembly
- Spoon some yema syrup to your plate (this will keep the Pavlova from moving). Place a piece of pavlova on top and make sure to lightly press down to make sure it stays in place.
- Place a scoop of Cheska’s Premium Ube Ice Cream in the well of the pavlova and drizzle with more yema syrup.
- Finish your Ube Meringue Cloud with some roasted coconut curls and serve immediately.
Notes
- You can make your pavlova and yema syrup a day ahead to lessen the stress of assembly for events or parties.
- Pavlova can also be piped and formed into different shapes so let your imagination go wild!
