Suspiro a la limeña

10 Jun Suspiro a la limeña

This a very classic Peruvian dessert and it dates back to the colonial time. The translation from this dessert is a sigh to Lima (capital of Peru). it says that people would sigh when they eat this dessert. It is a very sweet dessert indeed, so you have to eat it with a good cup of coffee on the side. 

Ingredients:

2 cans of evaporated milk

2 cans of condensed milk

4 egg yolks

4 egg whites

1 cup of sugar

1/2 cup of tawny or port

Cinnamon for decoration.

Prep:

1. Pour the evaporated milk and condensed milk in a pan. Cook them over a medium heat stove stirring frequently until you can see the bottom of the pan. You will be stirring for approximately 30 minutes.
2. Whisk the egg yolk a little and add a couple of spoons of the hot milk mixture. Whisk well to temper the yolks so we prevent the scrambled egg texture. Add the yolks to the milk mixture and combine well. If you have some lumps pass it thru a strainer. Serve the mixture in a glass container, ramekins or whenever you are going to present your dessert. Make sure the containers are heatproof. Set aside.
3. To prepare the meringue put in a pot the port and sugar. Bring it to simmer in medium heat. Let it simmer for a couple of minutes or until it is in softball temperature. Meanwhile, beat your egg whites and when the syrup is done pour it by little without stopping the beating. Beat the meringue until it cools down. Now throw the meringue over the caramel forming some picks with a fork and sprinkle with cinnamon. 

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Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.