Sharing a Treat! Today, we bring you a traditional dessert from Peruvian cuisine—delicious and super easy to make. We’re also sharing the story behind the name of this dish. It is said that the famous writer and poet José Gálvez, whose wife Amparo Ayarez was an excellent cook, named this...
Ingredients
For the custard
evaporated milk1can
condensed milk1can
egg yolks egg yolks8
For the syrup
glass port wine1
granulated sugar1 1/2cups
For the meringue
egg whites egg whites4
For serving
ground cinnamon
Nutrition (per serving)
Calories
486.7kcal (24.33%)
Protein
11.1g (22.16%)
Carbs
83.0g (30.18%)
Sugars
82.8g (100%)
Healthy Fat
3.8g
Unhealthy Fat
8.2g
% Daily Value based on a 2000 calorie diet
How to make Suspiro a la Limeña
To prepare the custard
- Step 1
Combine the evaporated milk and condensed milk in a heavy-bottomed pot.
- Step 2
Cook over low heat, stirring continuously with a wooden spoon, until the mixture thickens and the spoon leaves trails that reveal the bottom of the pot—this will take about 1 hour.
- Step 3
Remove from heat and, while stirring, add the beaten egg yolks.
- Step 4
Let the mixture cool, then pour it into a serving dish or individual dessert cups.
To prepare the syrup
- Step 1
Mix the sugar and port wine in a small pot.
- Step 2
Boil until the syrup forms a thread when dropped from a spoon.
To prepare the meringue
- Step 1
Beat the egg whites until soft peaks form.
- Step 2
While continuing to beat, gradually add the hot syrup in a steady stream.
Assembly
- Step 1
In a serving dish or individual dessert cups, layer the custard first.
- Step 2
Top with the meringue.
- Step 3
Sprinkle ground cinnamon on top as a garnish.
Nutrition (per serving)
Nutrition (per serving)
Calories
486.7kcal (24.33%)
Protein
11.1g (22.16%)
Carbs
83.0g (30.18%)
Sugars
82.8g (100%)
Healthy Fat
3.8g
Unhealthy Fat
8.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use a heavy-bottomed pot to prevent the custard from burning while cooking.
Ensure the syrup reaches the right consistency by testing it with a spoon to see if it forms a thread.
For a fluffier meringue, make sure the egg whites are at room temperature before beating.
Serve the dessert chilled for the best experience.
FAQS
Can I use a different type of wine for the syrup?
Port wine is traditional for this recipe, but you can substitute it with another sweet wine if needed. However, the flavor profile may change.
How do I know when the custard is ready?
The custard is ready when it thickens enough that a wooden spoon leaves trails revealing the bottom of the pot.
Can I make this dessert ahead of time?
Yes, you can prepare the custard and meringue in advance. Assemble the dessert and store it in the refrigerator until ready to serve.
What is the best way to serve Suspiro a la Limeña?
Serve it in a martini glass or dessert cup, garnished with a sprinkle of ground cinnamon.
Can I use a hand mixer for the meringue?
Yes, a hand mixer works well for beating the egg whites and incorporating the syrup.
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