Suspiro de Limena Peruvian Caramel Meringue Dessert
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.
Rich dulce de leche cream topped with a delicate port wine Italian meringue for the ultimate Peruvian dessert experience.
Nutrition per serving
Ingredients
Cream
Meringue
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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