Dilute the lucuma powder with the evaporated milk and pass it through a sieve to avoid lumps.

Pour the milk of Lucuma, in a medium pot and add the condensed milk. Bring the pot to medium heat and move constantly with a wooden spoon. The idea is always to move the entire bottom of the pot to avoid sticking. More or less this process will last between 20 to 30 minutes. When we can see the bottom of the pot and feel the preparation thickening, we can turn off the heat. This is the moment where we must add the yolks passed through a strainer and move quickly to avoid creating lumps or small pieces of boiled egg. Serve the preparation in the mould or bowls where you are going to present it. Let cool.

Meanwhile, put the sugar with the Port in a pot over medium heat with a thermometer to check that it reaches the softball point. Go beating the whites in a pedestal whisk at medium speed, as soon as the syrup is in, we must pour it in the form of a thread over the whites and continue beating until the meringue is cold.

Place the meringue in a sleeve and make small flakes on the manjar blanco. Sprinkle with ground cinnamon. Enjoy these sweet treats and let me know what you think about it.