These variations usually have different names, like brazo de ube, brazo de pandan, brazo de buko pandan, brazo de tsokolate, brazo de mangga, and so on. Modern versions of the dessert can have a variety of different fillings and ingredients. It is usually chilled and dusted with powdered sugar before being served. Once the meringue is baked, the custard is spread evenly on one surface then it is carefully rolled into a cylinder. Other ingredients like calamansi zest, butter, and vanilla extract can also be added to the custard. The filling is traditionally custard made from egg yolks, sugar, and milk cooked in low heat in a double boiler. The meringue is made from egg whites, cream of tartar, and granulated sugar.
Unlike other types of Filipino pianonos which are made with rolled chiffon or sponge cakes, brazo de Mercedes is made from meringue and thus does not use flour.
It is one of the desserts believed to have been the result of the repurposing of the discarded egg yolks from the use of egg whites for mortar and plaster in Spanish-Filipino colonial architecture, egg was essential in the building of churches, bridges, government buildings, and ancestral houses, such as those with the indigenous Earthquake baroque architectural styles. The dessert dates back to the Spanish colonial period. Origins Īlthough popularly simply translated as "Mercedes' Arm", it actually means "Arm of Our Lady of Mercy" in Spanish, from Nuestra Señora de las Mercedes, a common devotional title for Mary, mother of Jesus. Brazo de Mercedes is a traditional Filipino meringue roll with a custard filling typically dusted with powdered sugar.
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