Suspiro a la Limeña
Suspiro a la limeña — literally "the sigh of the limeña," the woman from Lima — is considered one of the most poetically named desserts in Latin American cuisine, traditionally attributed to Peruvian poet Rosa Elvira "Rosa Merino" in the twentieth century, who is said to have compared the light meringue on top to the delicacy of a sigh. The dessert combines two distinct techniques: manjar blanco, a thick cream of medieval Spanish origin, adapted in Peru with condensed milk, and Italian meringue, flavored with port wine — an influence from European traders and immigrants settled in Lima in the nineteenth and twentieth centuries. The combination of textures — the dense, velvety cream below, the light, airy meringue above — is considered essential to the dish's identity, a contrast that many Peruvian cooks insist on preserving exactly, without deviating from the classic recipe.
Manjar blanco
The base is a thick cream of condensed milk and egg yolks, slowly cooked until it takes on a caramel color.
Port meringue
Italian meringue is flavored with port wine syrup, giving a subtle sweet wine note.
Cinnamon on top
Each portion is dusted with ground cinnamon right before serving.
Served in glasses
Traditionally served in small glasses, with visible layers of cream and meringue.
Ingredients 4 servings
- 1 can condensed milk (397g)
- 1 can evaporated milk (410g)
- 4 egg yolks
- 1 tsp vanilla extract
- 4 egg whites
- 1/2 cup sugar
- 1/4 cup port wine
- Ground cinnamon, for garnish
How to make it
- 1MIX THE MILKS: Combine the condensed milk with the evaporated milk in a medium saucepan, mixing well.
- 2COOK OVER LOW HEAT: Place the saucepan over low heat and cook, stirring constantly, 15-20 minutes, until the mixture thickens and takes on a golden hue.
- 3ADD THE YOLKS: Remove the saucepan from the heat, quickly beat the yolks in a separate bowl, then gradually add them to the warm mixture, stirring vigorously so it doesn't curdle.
- 4COOK AGAIN: Return the saucepan to low heat and cook another 5 minutes, stirring continuously, until the cream thickens and takes on a pudding-like texture.
- 5ADD THE VANILLA: Remove from heat and stir in the vanilla extract.
- 6Divide the warm cream among individual glasses, filling them three-quarters full, then let cool.
- 7MAKE THE SYRUP: Boil the sugar with 3 tablespoons of water until a syrup forms, then add the port and boil another 2 minutes.
- 8WHIP THE WHITES: Whip the egg whites to stiff peaks, then pour the hot port syrup in a thin stream, continuing to whip until you get a glossy, firm meringue.
- 9ADD THE MERINGUE: Place the meringue over the cooled cream in each glass, forming decorative peaks.
- 10SERVE: Sprinkle ground cinnamon on top and serve cold or at room temperature.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
