Is there a special technique for making brazo de mercedes?

[francoealonzo]

hi I tried making brazo de mercedes recently and had a problem. I followed everything in the recipe. I blended all the ingredients for the filling and put it aside while I made the meringue. I put the meringue in the oven at 300 deg for 20 mins but had to increase the temperature to 325 because it wasn't brown. While the meringue is cooking I put the filling in a double boiler and started stirring as stated. The meringue finished while the filling is still cooking. I covered the meringue with foil so it won't dry. Once the filling is done I wrapped it in plastic wrap and put it in the fridge for a few minutes. Once the filling cooled for a few minutes I spread it on the meringue it looked a little runny as I spread it. I cooked the filling until it was thick. The rolling was fine but the filling got too runny and it spilled. This is mysecond time trying this. The first time the filling was runny. The bad part is I'm training to be a pastry chef. Right now I GIVE UP!!!
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