Rogel with dulce de leche and meringue

Separate the egg yolks from the whites. Melt the butter and let cool slightly. Mix the flour and salt in a bowl. Add 100 g water, the yolks, food-grade alcohol and melted butter. Knead to a smooth dough. Cover with cling film and rest for 20 minutes.

Preheat the oven to 180 °C. Roll the dough very thinly between sheets of baking paper. Let it relax for 5 minutes, then cut equal-sized discs. Prick with a fork and place on lined baking trays. Bake in batches for about 14 minutes, until dry and lightly golden. Cool on a rack.

Weigh the stated amount of egg whites. Put the sugar and remaining 60 g water in a saucepan. Heat over medium heat to a syrup at 118 °C, measured with a thermometer. Meanwhile, start whisking the egg whites in a heatproof bowl. Slowly pour the hot syrup in a thin stream into the whites while whisking, avoiding the beaters. Whisk until the bowl is cool and the meringue firm and glossy.

Put a cooled pastry disc on the serving plate. Spread the dulce de leche between the pastry layers, leaving the final disc plain. Cover the top with Italian meringue and serve in slices.