Sigh of Lima dessert

Prepare Base

1. Step 1

   In a saucepan, combine the evaporated milk and condensed milk.
2. Step 2

   Stir well and cook over low heat until thickened into a light dulce de leche consistency.
3. Step 3

   Remove from heat and stir in the vanilla and almond essences.
4. Step 4

   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.
5. Step 5

   In a separate pot, make a syrup by heating the sugar and Port wine over low heat until it reaches a soft thread consistency.
6. Step 6

   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.
7. Step 7

   Spoon the milk and yolk cream into dessert glasses and let cool.
8. Step 8

   Top with the meringue and sprinkle with ground cinnamon.
9. Step 9

   Serve chilled in individual glasses, topped with meringue and a light dusting of cinnamon.