Suspiro a la Limeña is a traditional Peruvian dessert from Lima, Peru.
It's literal translation is "sigh of the lady from Lima". It's also known as Suspiro de Limeña.
Either way the Suspiro a la Limeña recipe calls for manjar blanco and meringue as it's two main ingredients.
- 14 oz Condensed Milk
- 12 oz Evaporated Milk
- 2 Eggs
- 1 Cup Port Wine
- 1 TBSP Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1 Pinch Salt
- 1 Cup Sugar
Pour the evaporated milk and the condensed milk into a saucepan. Simmer the milks on a very low heat.
Constantly stir with a wooden spoon until the mixture thickens and turns a caramel color, about 30 - 40 minutes. Take off the heat.
Separate the egg whites from the yolks, and use a whisk to whip the yolks in a bowl. Add the caremalized hot milks to the bowl. Beat thoroughly for about 20 seconds and then pour everything back into the saucepan with the vanilla. This makes the famous Dulce de Leche as it’s known in many Spanish speaking countries. In Peru they call it manjar blanco.
Next mix the port wine with the sugar and cook, bringing to a boil, in a saucepan until the mix becomes quite thick.
Let it boil over high heat for 5 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.
In another bowl beat the egg whites with an electric beater at high speed until soft peaks form.
Add the hot syrup to the egg whites and beat with a spoon until it starts to look like whipped cream.
Pour the cooked milk mixture, manjar blanco, in individual cups, cover with meringue and dust with ground cinnamon.