Recipe by Chef Jing Palasigue of Cakes ‘n Crumbs
10 pieces large egg yolks1 cup condensed milk2 tablespoons butter1 teaspoon vanilla
Place egg yolks and condensed milk in a sauce pan. Put it on top of a double boiler. Continue stirring until it becomes thick. Add butter and vanilla. Set aside.
10 large egg whites1 teaspoon cream of tartar¾ cup of sugar
Put egg whites and cream of tartar in a mixing bowl. Put mixer into high speed. Add the sugar little by little up to 3 minutes. Place in a 12 x 16 pan. Spread the meringue and bake it for around 15 minutes.
When the meringue comes out of the oven, flip it in a piece of katsa (muslin cloth) dusted with powdered sugar. Spread the filling evenly on a top of the meringue. Roll in to form a log.