Suspiro a la Limeña
This classic Peruvian dessert features a rich, sweet manjar blanco base topped with a delicate port-infused meringue. It offers a delightful contrast of creamy and airy textures with a complex, sweet flavor profile.
An original recipe by Forkin
- Total time
- 3 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 660 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
manjar blanco
- 1 canevaporated milk
- 1 cansweetened condensed milk
- 4 pcsegg yolk
- 1 tspvanilla extract
meringue
- 4 pcsegg white
- 0.75 cupgranulated sugar
- 0.25 cupport wine
garnish
- 0.25 tspcinnamon, ground
Equipment
serving glasses · wooden spoon · electric mixer · whisk · small bowl · medium saucepan · candy thermometer
The method
Step by step
- 1
Combine the evaporated milk and sweetened condensed milk in a medium saucepan.
About 1 min
- 2
Bring the milk mixture to a gentle boil over medium heat, then reduce the heat to low and simmer, stirring constantly with a wooden spoon, for about 30-35 minutes.
About 35 min
Cook’s note: Stirring constantly prevents the milk from scorching and ensures a smooth consistency.
- 3
The mixture should thicken significantly and turn a light golden color, resembling dulce de leche. This is your manjar blanco.
- 4
Remove the manjar blanco from the heat and let it cool for 5 minutes.
About 5 min
- 5
In a small bowl, whisk the egg yolks until smooth.
About 1 min
- 6
Gradually temper the egg yolks by slowly adding a few spoonfuls of the warm manjar blanco to the yolks while whisking constantly.
About 2 min
Cook’s note: Tempering prevents the yolks from scrambling.
- 7
Pour the tempered egg yolks back into the saucepan with the remaining manjar blanco.
- 8
Stir in the vanilla extract.
- 9
Return the saucepan to low heat and cook for another 2-3 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon.
About 3 min
Cook’s note: Do not boil after adding the egg yolks.
- 10
Divide the manjar blanco evenly among individual serving glasses or ramekins.
About 2 min
- 11
Cover the servings with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 2 hours to chill.
About 2 hr
- 12
While the manjar blanco chills, prepare the meringue. In a small saucepan, combine the granulated sugar and port wine.
About 1 min
- 13
Bring the sugar and port to a boil over medium heat, stirring until the sugar dissolves. Continue to boil without stirring until the syrup reaches 240°F (115°C) on a candy thermometer.
About 5 min
Cook’s note: This is the soft-ball stage, crucial for a stable meringue.
- 14
While the syrup is cooking, beat the egg whites in a clean, dry bowl with an electric mixer on medium-high speed until soft peaks form.
About 3 min
Cook’s note: Ensure your bowl and whisk are free of any grease, which can prevent the egg whites from whipping properly.
- 15
Once the syrup reaches the correct temperature, slowly and carefully pour the hot syrup in a thin stream into the egg whites while continuing to beat on high speed.
About 2 min
Cook’s note: Pour slowly down the side of the bowl to avoid hitting the whisk directly.
- 16
Continue beating until the meringue is thick, glossy, and forms stiff peaks, and the bowl is cool to the touch (about 5-7 minutes).
About 7 min
- 17
Once the manjar blanco is thoroughly chilled, spoon or pipe the meringue over each serving.
About 2 min
Cook’s note: Use a piping bag with a star tip for an elegant presentation.
- 18
Dust lightly with ground cinnamon before serving.
Per serving
Nutrition
- Calories
- 659.5kcal
- Protein
- 20.5g
- Carbs
- 102.1g
- Fat
- 17.4g
- Fibre
- 0.1g
- Sugar
- 86.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Suspiro a la Limeña tightly covered in the refrigerator.