A decadent dessert from Peru, Lima's Sigh is a creamy delight topped with a fluffy meringue. Rich in flavor and history, it is a favorite in Peruvian cuisine.
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In a saucepan, combine the evaporated milk and condensed milk.
Stir well and cook over low heat until thickened into a light dulce de leche consistency.
Remove from heat and stir in the vanilla and almond essences.
Add the egg yolks one at a time, mixing quickly and thoroughly after each addition so they cook gently in the residual heat, forming a smooth custard. Set aside.
In a separate pot, make a syrup by heating the sugar and Port wine over low heat until it reaches a soft thread consistency.
Beat the egg whites until stiff peaks form, then slowly add the hot syrup while continuously beating until the mixture cools and forms a glossy meringue.
Spoon the milk and yolk cream into dessert glasses and let cool.
Top with the meringue and sprinkle with ground cinnamon.
Serve chilled in individual glasses, topped with meringue and a light dusting of cinnamon.
Whisk yolks quickly into the hot mixture to prevent scrambling.
Let the dessert cool fully before topping with meringue to prevent it from melting.
How should I store Lima's Sigh?
Store in the refrigerator covered, consume within 3 days. The meringue may weep after a day, so it's best fresh.
Can I substitute port wine?
Yes, port wine can be substituted with sherry or marsala for a different flavor profile.
Can I skip the meringue?
Yes, though traditional, it’s optional. The dessert is still rich and flavorful without it.
How should I serve Lima's Sigh?
Serve chilled, ideal for warm afternoons or as a sweet finish to a meal.
Can I prepare this dessert in advance?
Yes, Suspiro Limeño can be made a day ahead. Keep it refrigerated until serving.
