In the MasterChef elimination challenge, participants had to prepare a classic Rogel and were judged by the renowned Argentine chef, Dolli Irigoyen. This recipe allows you to recreate the iconic dessert at home, featuring layers of dulce de leche, crispy dough discs, and a fluffy meringue topping. It's a decadent treat that showcases the rich flavors of Argentine cuisine.
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Sift the flour onto a work surface, forming a mound with a well in the center.
Place the egg yolks and oil in the center and work the mixture with your fingers until a dough forms.
Divide the dough into 4 equal portions and let them rest for at least 30 minutes, covered with a cloth.
Roll out each portion with a rolling pin into a round shape, approximately 20–22 cm (8–9 inches) in diameter.
Prick the surface of the dough with a fork, place it on a baking sheet, and bake for 6–7 minutes at moderate temperature, flipping halfway through the baking time.
Let the baked discs cool. Assemble the Rogel by spreading dulce de leche on each disc and stacking them.
Place the egg whites and sugar in a bowl over a double boiler (bain-marie) and heat until the sugar dissolves and the mixture is warm.
Whisk the mixture until it forms stiff peaks and cools down.
Add the vanilla for flavor and use this meringue to cover the assembled Rogel.
Use a fork to create swirls or patterns on the meringue, then bake in a hot oven for 5 minutes to lightly brown the topping.
Melt the sugar in a saucepan over medium heat until it turns into a golden caramel.
Drizzle thin caramel threads over the Rogel for decoration.
Make sure to sift the flour to avoid lumps in the dough.
Let the dough rest properly to ensure it rolls out smoothly.
Use a double boiler for the meringue to prevent the egg whites from cooking prematurely.
Be careful when making caramel as it can burn quickly; keep an eye on the sugar as it melts.
For extra flavor, you can add a pinch of salt to the dulce de leche filling.
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly for this recipe.
How do I prevent the caramel from hardening too quickly?
Work quickly when drizzling the caramel and keep it warm over low heat if needed.
Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours before rolling it out.
What is the best way to brown the meringue?
Bake the meringue in a hot oven for a few minutes or use a kitchen torch for precise browning.
Can I substitute corn oil with another type of oil?
Yes, you can use a neutral oil like sunflower or vegetable oil as a substitute.
