How to Make the Perfect Suspiro de Limena Peruvian Caramel Meringue Dessert
Peruvian · Hard · 90 min · 6 servings
Suspiro de Limena, meaning sigh of a woman from Lima, is an ethereally light Peruvian dessert of thick dulce de leche cream topped with a cloud of port wine meringue. It is one of the most iconic and romantic desserts in all of Peruvian cuisine, requiring patience and technique but rewarding with unforgettable elegance.
Why this recipe works
This Suspiro de Limena Peruvian Caramel Meringue Dessert recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 90 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 ml sweetened condensed milk
- 400 ml evaporated milk
- 4 whole egg yolks beaten
- 4 whole egg whites at room temperature
- 100 ml port wine
- 200 g granulated sugar
Step by step instructions
Step 1: Make the Dulce de Leche Cream
Combine the sweetened condensed milk and evaporated milk in a heavy bottomed saucepan and cook over medium low heat, stirring constantly, for about 30 minutes until the mixture thickens to a caramel consistency and pulls away from the sides of the pan.
Step 2: Temper and Add Egg Yolks
Remove the caramel mixture from heat and let it cool for 5 minutes, stirring occasionally. Slowly whisk the beaten egg yolks into the hot caramel, adding them a little at a time to prevent scrambling, then return to low heat for 3 minutes stirring constantly.
Step 3: Prepare the Port Wine Meringue
Cook the sugar with the port wine in a small saucepan to 120 degrees Celsius soft ball stage. Simultaneously beat the egg whites to stiff peaks and then slowly pour the hot port wine syrup in a thin stream into the beating whites to create a glossy Italian meringue.
Step 4: Assemble and Serve
Spoon the cooled caramel cream into individual glass cups or a serving dish, filling each about two thirds full. Top generously with the port wine meringue, dust with ground cinnamon, and refrigerate for at least 30 minutes before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- port wine → grape juice reduced by half for a non-alcoholic version that still provides depth and color to the meringue
- evaporated milk → heavy cream for an even richer and more indulgent caramel base layer
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the caramel base on too high heat which causes it to scorch on the bottom and develop a bitter taste rather than a sweet one
- Pouring the hot sugar syrup too quickly into the egg whites for the meringue which cooks the whites unevenly and creates lumpy rather than smooth meringue
Nutrition facts
Per serving: 380 calories, 8g protein, 62g carbs, 10g fat, 0g fiber.
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