World Flavors Cookbook

Suspiro a la Limeña

An incredibly sweet and silky dessert from Lima, consisting of a manjar blanco base (similar to dulce de leche) topped with a port wine meringue.

Cuisine: Peru

Ingredients

• 1 can evaporated milk
• 1 can condensed milk
• 5 egg yolks
• Meringue: 2 egg whites, 1 cup sugar, 1/4 cup Port wine
• Cinnamon for dusting

Instructions

1. Simmer the two milks in a heavy pot until thick and golden (manjar blanco).
2. Remove from heat and whisk in the egg yolks one by one. Let cool.
3. Prepare a syrup with sugar and Port wine. Whisk egg whites to stiff peaks and slowly add the hot syrup to make a stable meringue.
4. Place the manjar blanco in individual glasses and pipe the meringue on top.
5. Dust with cinnamon and serve chilled.