Suspiro a la limeña or Suspiro de limeña is rich, creamy but simple Peruvian dessert. A literal translation of the name of this dessert is “Sigh of Lima Lady”. Actually, it is a unique caramel and liqueur meringue taste that is so yummy! It will take you 15 minutes to prepare it plus around 30 minutes to cook. Try it!
- 400 ml condensed milk
- 380 ml evaporated milk
- 4 egg yolks
- 4 egg whites
- 2 teaspoons vanilla extract
- 1 cup (220 grams) caster sugar
- ¼ cup (60 ml) port
- A pinch of salt
- ground cinnamon, to dust
- In a mixing bowl, add the egg yolks and lightly beat; leave aside.
- In a saucepan, over a medium heat, pour the evaporated and condensed milk. Stir constantly for 15 minutes, or just until it begins to thicken. Then, reduce heat to low and fold the milk mixture into egg yolks.
- Next, strain mixture back into the pan, apply the vanilla extract and stir for additional 2 minutes. Take out from the heat and divide between serving glasses. Allow cooling at room temperature.
- In the meantime, make the liqueur meringue. In a saucepan, over low heat, place the sugar and stir until it dissolves. Bring to simmer, without stirring, so the syrup can form a thin thread (when a bit of it is dropped into a cup of cold water).
- And while your syrup is cooking, beat the egg whites and salt together, using electric and mixer, until soft peaks form.
- Mixing constantly, gradually apply the syrup into the egg whites and beat until you get a cool, shiny, and thick meringue. Spoon over the suspiro manjar and dust with cinnamon. Refrigerate for 30 minutes to set. Serve.