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Suspiro Limeño

By Groceree

Also known as Suspiro a la Limeña

A rich, thick manjar blanco custard of condensed and evaporated milk thickened with egg yolks, topped with a cloud of meringue made with port syrup and dusted with cinnamon. Its name means "sigh of a Lima woman".

Last updated

Glasses of golden manjar blanco topped with a swirl of pale pink meringue and cinnamon
Servings
6 servings
Prep
20 min
Cook
40 min
Total
2 h

Ingredients

  • condensed milk397 g
  • evaporated milk370 ml
  • eggs4
  • vanilla extract1 tsp
  • caster sugar150 g
  • port80 ml
  • ground cinnamon1 tsp

Instructions

  1. 01

    Separate 4 , putting the yolks in one bowl and 2 of the whites in a large, clean bowl for the meringue. Keep the other 2 whites for another use.

  2. 02

    Cook the and together in a heavy pan over medium-low heat, stirring constantly, for 25 to 30 minutes until thick and golden, like a custard that coats the spoon heavily.

  3. 03

    Beat the yolks, whisk in a ladle of the hot mixture, then stir them back into the pan and cook for 2 minutes more, stirring. Add the .

  4. 04

    Pour into glasses and leave to cool for at least 1 hour.

  5. 05

    Boil the and in a small pan to the soft-ball stage (115°C on a thermometer).

  6. 06

    Whisk the whites to soft peaks, then pour in the hot syrup in a thin stream while whisking, and keep whisking until thick, glossy and cool.

  7. 07

    Pipe or spoon the meringue over the custard and dust with the .

Notes

  • Stir the milk constantly — it catches and burns easily as it thickens.
  • The port syrup gives the meringue its colour and gentle flavour.
  • The poet José Gálvez named it for his wife, saying it was as sweet as a woman’s sigh.
  • The hot syrup only partly cooks the egg whites. Use pasteurised eggs if you are serving anyone pregnant, very young, elderly or unwell.

Nutrition per serving

Calories
450 kcal
Protein
12 g
Carbs
69 g
Fat
14 g

Estimated from the ingredients.

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