Suspiro a la limeña is a classic Peruvian dessert of silky manjar blanco and soft port meringue. Its name means “Limeña sigh,” a fitting description for the light, sweet finish.
Cook the milk base slowly until thick, then top it with a glossy Italian-style meringue and chill before serving.
Cool the milk base before adding the meringue so the topping keeps its shape.
Serving Suggestions
Serve in small glasses after a strong coffee or alongside fresh berries for contrast.
Recipe Notes
Chill for up to two days. Add the cinnamon just before serving and keep the dessert refrigerated.
Peruvian Suspiro a la Limeña
A silky Peruvian caramel milk dessert topped with soft port meringue and a light dusting of cinnamon.
Ingredients
Equipment
Method
Cook the Milk Base:
- Whisk the condensed milk, evaporated milk, and egg yolks in a heavy saucepan. Cook over medium-low heat, stirring constantly, for 12 to 15 minutes until thick enough to coat a spoon.
- Remove from the heat and stir in the vanilla. Divide among four small dessert glasses and cool to room temperature.
Make the Meringue:
- Place the sugar, water, and port in a small saucepan. Bring to a boil and cook until the syrup reaches 118°C, about 5 minutes.
- Meanwhile, whip the egg whites to soft peaks. With the mixer running, slowly pour in the hot syrup and beat for 5 to 7 minutes until glossy, thick, and cool enough to hold peaks.
Chill and Serve:
- Spoon or pipe the meringue over the cooled milk base. Chill for at least 2 hours, then dust lightly with cinnamon before serving.
Nutrition
Notes
- Stir the milk base constantly over moderate heat to prevent scorching and scrambling the yolks.
- Use a thermometer for the syrup if possible; the meringue is most stable at the soft-ball stage.
