Peru · South America
Suspiro a la Limeña
A sigh from Lima: silky manjar under a fortified, glossy meringue.
suspiro limeñoPeruvian dulce de leche dessert
The Chemistry in This Bake
Whipping egg whites with syrup into a stable meringue topping over a reduced milk custard.
Learn the full technique →Ingredients
- Whole milk
- Sugar
- Egg yolks
- Vanilla extract
- Egg whites
- Port wine (or water)
- Ground cinnamon
Method
Simmer milk with sugar until reduced and thickened into manjar blanco.
Beat in egg yolks off the heat and cook briefly until silky; portion into glasses.
Boil sugar with port to a firm syrup stage.
Whip egg whites while streaming in the hot syrup to a stable, glossy meringue.
Spoon or pipe the meringue over the custard.
Dust with cinnamon and serve chilled.