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Recipe by Chef Jing Palasigue of Cakes ‘n Crumbs
10 pieces large egg yolks
1 cup condensed milk
2 tablespoons butter
1 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 whites
1 teaspoon cream of tartar
¾ 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.
Chef Jing Palasigue and his brother Jojo are co-owners of Cakes and Crumbs Gourmet Bakery in Morton Grove, Illinois.