Suspiro limeño

Peruvian recipes

Sweets

Dessert

Medium

40'

Sweet, creamy and with a name as evocative as its flavor. The suspiro limeño -or suspiro a la limeña- is one of the most representative desserts of Peruvian pastries. Its base is a smooth delicacy made with Goya evaporated and condensed milk, egg yolks and a touch of vanilla. It is topped with a light meringue cooked in port and decorated with sprinkled cinnamon, creating an irresistible contrast of textures and aromas.

Ingredients Preparation Share

Ingredients

For the cream (manjar)

2 jars of Evaporated milk
2 cans of Condensed milk
6 egg yolks
1 tablespoon of vanilla essence
0.5 cup of port (sweet wine)
200 g of sugar
100 g of egg whites (approximately 4 or 5 egg whites)
1 teaspoon of ground cinnamon to taste

For the meringue

To decorate

Preparation

Prepare the cream (blancmange):

In a medium saucepan, mix the evaporated milk and condensed milk.
Cook over medium heat, stirring constantly, for 20 to 30 minutes, until thickened and slightly golden in color.
Lower the heat. In a bowl, mix some of this hot cream with the previously beaten egg yolks.
Strain the yolk mixture and add it back to the pot with the rest of the cream.
Cook over low heat for 5 to 10 minutes more, without letting it boil.
Add the vanilla essence and remove from the heat.
Divide the cream into individual cups and let cool.

Prepare the meringue:

In a small saucepan, mix the port with the sugar.
Cook over medium heat without stirring, just moving the handle of the pot, for 8 to 10 minutes, until a syrup with a fine thread texture (hair point) is formed.
Meanwhile, beat the egg whites until stiff.
Pour the hot syrup little by little over the egg whites, continuing to whisk.
Continue beating for about 4 to 6 minutes more, until a glossy, stiff meringue is obtained.

Assemble:

Spoon the meringue over the cooled cream, using a piping bag or spoon.
Sprinkle with cinnamon powder to taste.
Serve immediately or refrigerate for a few minutes if you prefer it to be cooler.