Suspiro de Limeña

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Serves: 6

Prep Time: 30 minutes

Cook Time: 30 minutes

Suspiro de Limeña

A classic Peruvian dessert, Suspiro de Limeña is a symphony of textures and flavors. It features a rich, creamy manjar blanco (egg yolk and milk custard) base, topped with a delicate meringue and a dusting of cinnamon. The meringue is whipped from egg whites, sugar, and port wine, creating a light and airy contrast to the dense manjar blanco. A sprinkle of cinnamon adds a touch of warmth and spice, completing this delightful dessert.

Ingredients for Caramel Custard

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

1/4 cup water

1 cinnamon stick

1 (3-inch piece of lemon peel)

3 large egg yolks

1 teaspoon vanilla extract

Ingredients for e Meringue

3 egg whites

3/4 cup granulated sugar

1/4 cup port wine (or a sweet wine of your choice)

1/2 teaspoon vanilla extract

A pinch of cinnamon


01To make the caramel, in a medium saucepan, mix 3/4 cup sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then increase the heat and cook without stirring until the syrup becomes a deep amber color. Watch it closely to prevent burning
02Once the caramel is ready, carefully add the whole milk, heavy cream, and a cinnamon stick. The mixture will bubble vigorously, so be cautious. Stir over low heat until all the caramel has dissolved into the milk and cream.
03In a separate bowl, whisk the egg yolks. Gradually whisk in a portion of the hot milk mixture to temper the yolks. Then, add the tempered yolks back into the saucepan.
04Cook the mixture over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil. Remove from heat and stir in the vanilla extract.
05Strain the custard through a fine mesh sieve to remove the cinnamon stick and any lumps. Allow to cool to room temperature, then divide the custard into six serving glasses, or into one large serving container, and transfer to the refrigerator to cool completely.
06In a clean bowl, beat the egg whites until soft peaks form. Gradually add 3/4 cup sugar and continue beating until stiff peaks form.
07Once the peaks are stiff, slowly pour in the port wine and vanilla extract, continuing to beat until everything is well combined. Finish with cinnamon: Add a pinch of cinnamon and give it a final mix.
08Spoon the chilled caramel custard into serving glasses. Top each with a generous amount of meringue. Serve immediately or keep refrigerated until serving.

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