Frozen Brazo de Mercedes

Makes 2 (9-inch) loaves

For the meringue
6 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup plus 1/8 cup sugar
confectioners’ sugar for dusting

For the custard filling
9 egg yolks
2 1/2 tablespoons sugar
1/2  (300-gram) can condensed milk
1/4  cup butter
1/2  teaspoon vanilla

For the crust
1 cup crushed graham crackers
2 1/2 tablespoons sugar
6 tablespoons melted butter

2 cups strawberry ice cream, softened

1  Make the meringue: Whisk egg whites until foamy. Add cream of tartar and salt. Gradually add sugar. Continue whisking until stiff peaks form. Bake in a 9x9-inch baking pan  at 300ºF for 1 hour. Invert on parchment paper dusted with confectioners' sugar.

2  Make the custard filling: In a bowl, whisk together yolks, sugar, and condensed milk. Place in a double boiler. Cook until thick. Remove from heat then add butter and vanilla. Cool.

3  Make the crust: Combine ingredients. Mix well and press onto the bottom of 2 (9-inch) loaf pans. Bake for 10 minutes. Cool. Set aside and chill.

4  To assemble: Spread a thin layer of custard filling over the chilled crust. Add a layer of softened ice cream. Cut meringue into 2, making sure the pieces fit into the pans. Place over the ice cream layer. Dust with confectioner’s sugar. Cover with foil or plastic wrap; freeze before unmolding.