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Name: Suspiro Limeño
Total time: 45 min
Yield: Serves 6
Cuisine: Peru
Ingredients: 400 g sweetened condensed milk; 200 ml evaporated milk; 4 egg yolks; 100 g granulated sugar (custard); 1 tsp vanilla extract; 1 tsp ground cinnamon; 4 egg whites; 150 g granulated sugar (meringue); 2 tbsp port wine; 30 g butter

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Peru45 minServes 6cooked before

Suspiro Limeño

Ingredients10

sweetened condensed milk400 g
evaporated milk200 ml
egg yolks4
granulated sugar (custard)100 g
vanilla extract1 tsp
ground cinnamon1 tsp
egg whites4
granulated sugar (meringue)150 g
port wine2 tbsp
butter30 g

dairy & eggspice & sauceother

Method

In a saucepan combine condensed milk, evaporated milk, egg yolks, custard sugar, butter, and vanilla; cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-12 minutes).
Remove the custard from heat and pour it into serving glasses, allowing it to cool to room temperature.
While the custard cools, beat the egg whites until soft peaks form, then gradually add the meringue sugar and continue beating until stiff glossy peaks develop.
Gently fold the port wine into the meringue, mixing just until combined.
Spoon the meringue over the cooled custard, smoothing the surface.
Sprinkle ground cinnamon evenly over the meringue topping.
Refrigerate the desserts for at least 30 minutes before serving.