Peruvian gastronomy is not only reach in savoury dishes, but there are also several traditional desserts that are worth to be mentioned. The idea of this blog is to give people an idea of the variety of Peruvian ingredients and the ways they can be used, that is why we want to share the recipe of one of the most loved Peruvian desserts: “Suspiro a la limeña”, aslo known as “Suspito Limeño” or “Suspiro de Limeña”, in English would be something like “Sigh of a Woman”. Peruvian desserts are characterised by strong tastes and charming aromatic flavours and the “Suspiro a la limeña” is not an exception. The result would be a delicious and smooth caramel based cream covered by a fluffy immaculate meringue and topped with a sprinkle of cinnamon. That’s an explosion of sweetness!

INGREDIENTS:

For Meringue:
6 egg whites
16.91 oz of port wine
2 cups sugar
1 teaspoon of cinnamon powder

For Filling:
28 oz Whole milk
2 cups sugar
10 egg yolks

PREPARATION:

To make the filling combine sugar and water in a saucepan over low heat and cook, stirring to dissolve sugar for about 2-3 minutes. Raise heat, bring to boil until thickens. Place egg yolks in a separate saucepan and pour in warm milk. Whisk to combine the egg yolks and the milk. Add the egg yolk-milk mixture and cook over low heat stirring constantly until it thickens and coats back of the spoon, this will take around 7-10 minutes. To make the meringue, combine the port wine and the sugar in a saucepan and bring to a boil until mixture resembles honey. Beat the egg whites until they thicken, add the honey and continue beating until the preparation gets cold. To serve, spoon the filling add some port wine and top with meringue. Dust with cinnamon powder and garnish with cinnamon sticks.