Suspiro Limeño

Nutrition · per serving

Steps

1. 1

   Set out 2 serving glasses. Separate the eggs, keeping the yolks for the base and the whites for the meringue. Measure all ingredients before you start; this dessert moves quickly once on the heat.

   2 yolks (about 36 g) egg yolks2 whites (about 60 g) egg whites200 g sweetened condensed milk120 g evaporated milk3 ml vanilla extract1 pinch ground cinnamon80 g caster sugar30 ml Port wine10 g fine sugar
2. 2

   In a small heavy saucepan, combine the sweetened condensed milk and evaporated milk. Cook over low to medium-low heat, stirring constantly with a silicone spatula, for 8-10 minutes until the mixture thickens to a loose dulce de leche consistency and the spatula leaves a brief trail on the bottom. Do not let it boil vigorously or it may catch.

   200 g sweetened condensed milk120 g evaporated milk
3. 3

   Take the pan off the heat. In a small bowl, beat the egg yolks with the vanilla extract. Add 2 spoonfuls of the hot milk mixture to the yolks while whisking to temper them, then whisk the yolk mixture back into the saucepan. Return to very low heat and cook for 1-2 minutes, stirring constantly, just until slightly thicker and glossy. Remove from the heat and stir in the pinch of cinnamon.

   2 yolks (about 36 g) egg yolks3 ml vanilla extract1 pinch ground cinnamon
4. 4

   Divide the manjar base between the serving glasses. Let it cool for about 5 minutes so it settles and forms a soft top layer for the meringue.

5. 5

   For the meringue, place the caster sugar and Port wine in a very small saucepan. Bring to a steady simmer over medium heat and cook for 3-4 minutes until slightly syrupy, about 115-118°C if using a thermometer; it should form a thin thread from the spoon, not a dark caramel.

   80 g caster sugar30 ml Port wine
6. 6

   While the syrup cooks, whisk the egg whites to soft peaks. Rain in the fine sugar and continue whisking to medium peaks. With the mixer running on medium speed, slowly pour the hot Port syrup in a thin stream down the side of the bowl, not onto the whisk. Beat for 3-4 minutes until the meringue is thick, glossy, and just warm. It should hold a firm peak.

   2 whites (about 60 g) egg whites10 g fine sugar80 g caster sugar30 ml Port wine
7. 7

   Spoon or pipe the Port meringue over the cooled manjar. Finish with a light dusting of cinnamon and serve slightly warm or at cool room temperature.

   1 pinch ground cinnamon

Origin & History

Suspiro Limeño is a classic dessert from Lima, widely associated with 19th-century Peruvian criollo cooking. Its name, often translated as 'the sigh of a woman from Lima,' reflects the dessert's rich yet airy contrast between silky manjar blanco and cloudlike meringue. It remains one of Peru's most iconic traditional sweets.