Suspiro de limeña is a dessert of Peruvian cuisine. A literal translation of the dessert’s name is “Limean (from Lima) Woman’s Sigh”.
The dessert is based around manjar blanco, the Peruvian name for what is known as dulce de leche elsewhere in South America, itself coming from blancmange, a dish from the Middle Ages. Blancmange came to Peru from Spain. It consisted of a thick cream made of milk, sugar, almond flour and some Iberian ingredients. An even older recipe had it made of chicken breast boiled in milk, almonds and thickened with flour and was meant as a bland food for the sick and weak.
The other element of the Suspiro de Limeña is meringue, also brought to Peru by the Spaniards.
The dessert is consumed mainly in Lima and in other Peruvian cities.
- 4 egg yolks
- 1 x 395 g can condensed milk
- 1 x 375 ml can evaporated milk
- 1½ teaspoons vanilla essence
- 1 cup caster sugar (220g)
- ¼ cup port (60 ml)
- 4 egg whites
- pinch of salt
- ground cinnamon, for dusting
- To make the suspiro manjar, place the egg yolks in a bowl and lightly beat together. Set aside.
- Pour the condensed and evaporated milks into a saucepan over medium heat. Stir continuously for 15 minutes, or until it starts to thicken. Reduce heat to low, then whisk a ladleful of milk mixture into egg yolks. Strain mixture back into pan, add the vanilla and stir for another 2 minutes. Remove from heat, then divide between glasses. Stand at room temperature to cool.
- To make the liqueur meringue, place the sugar and port in a saucepan over low heat and stir until sugar dissolves. Simmer, without stirring, until the syrup forms a thin thread when a little bit of it is dropped into a glass of cold water.
- While syrup is cooking, using electric beaters, beat the egg whites and salt until soft peaks form.
- Beating continuously, gradually pour syrup into the egg whites and. Beat until meringue is cool, thick and shiny. Spoon meringue over the suspiro manjar (or use a piping bag), dust with cinnamon and refrigerate until ready to serve.