Portuguese Bride’s Pillow Dessert – Meringue Roll with Egg Custard

Egg Custard:

1. In a small saucepan, combine sugar and water. Bring to a boil until it reaches pearl stage (108–109°C / 226–228°F).
2. Strain the egg yolks through a fine sieve into a clean, dry bowl.
3. Remove syrup from heat and slowly whisk it into the yolks, little by little, constantly stirring.
4. Return mixture to medium heat and cook gently, stirring around the edges and center until thickened.
5. Transfer to a dish, spread out, cover directly with plastic wrap (touching the surface), and let cool.

Meringue Roll:

1. Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
2. In a clean bowl, beat egg whites with lemon juice until stiff peaks form. Gradually add sugar while beating until glossy with soft peaks.
3. Spread evenly in prepared tray.
4. Bake in a hot water bath (place tray inside a larger pan with hot water) for about 8 minutes, until set and lightly golden on top.

Assembly:

1. While still warm, spread part of the egg custard over the baked meringue.
2. Using the parchment, roll it tightly like a jelly roll, wrapping the outside with the paper. Place seam-side down on a serving platter.
3. Refrigerate for 1 hour.
4. Remove the paper, spread more egg custard on top, and decorate with ground cinnamon or toasted almonds.
5. Serve chilled in slices.

Recipe & Photo Credit: Gastronomia