Suspiro a la Limeña
Suspiro a la Limeña (soo-SPEE-roh ah lah lee-MEH-nyah)
Sigh of a Lima Lady
A dreamy, ultra-sweet caramel custard made with dulce de leche and condensed milk, crowned with a cloud of port-scented meringue.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: glass dessert cup
Garnishes: ground cinnamon, meringue peak
Accompaniments: café espresso
Instructions
-
1
Combine condensed milk and evaporated milk in a saucepan. Cook over medium-low heat, stirring constantly, for 20-25 min until thickened.
-
2
Remove from heat. Beat egg yolks and temper with a little hot mixture, then stir back into the pot.
-
3
Return to low heat, stir 3 min until thick and custard-like. Add vanilla. Pour into serving glasses and cool.
-
4
Make meringue: cook sugar with a splash of water to soft ball stage (118°C).
-
5
Beat egg whites to stiff peaks. Slowly pour hot syrup in while beating. Add port wine.
-
6
Pipe or spoon meringue over the cooled custard. Dust with cinnamon.
Did You Know?
The poet José Gálvez named this dessert, saying it was "as light and sweet as a Lima woman's sigh."
Chef's Notes
Equipment Tips
- saucepan
- electric mixer
- serving glasses
Garnishing
ground cinnamon, meringue peak
Accompaniments
café espresso
The Story Behind Suspiro a la Limeña
Suspiro a la Limeña is Lima's signature dessert, created in the 19th century during the height of Creole cuisine. The poet José Gálvez gave it its romantic name. It embodies the sweetness and elegance of Limeña culture, traditionally served at Sunday family gatherings and celebrations.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!