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6. Bake the meringue for 20 to 22 minutes or until
the color of the top part turns light to medium
brown.
7. While the meringue is in the oven, make the
filling by combining the egg yolks and condensed
milk in a small cooking pot. Apply heat and cook
the mixture while continuously stirring until the
texture becomes thick.
8. Add the vanilla extract to the condensed milk
and egg yolk mixture, turn off the heat, and mix
thoroughly. Set aside.
9. Remove the meringue from the oven and cool down
for a few minutes.
10. Sprinkle the confectioners sugar on top of the
meringue then place wax paper on the top part of
the meringue followed by a similar sized baking
pan or tray. The meringue should now be in the
middle of two baking trays.
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11. Flip the meringue- the new cookie sheet/baking
tray placed on top should now be below. Remove the
baking tray and the wax paper (you should now see
the opposite side of the baked meringue) then
spread the filling (cooked egg yolks, condensed
milk, and vanilla extract mixture) over the
meringue.
12. Roll the meringue. Complete rolling side to
side starting at the longest side. Make sure that
the layer with filling is rolled inward.
13. Transfer to a serving plate then serve.
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