Suspiro a la Limeña

Instructions

1. 1 Combine condensed milk and evaporated milk in a saucepan. Cook over medium-low heat, stirring constantly, for 20-25 min until thickened.
2. 2 Remove from heat. Beat egg yolks and temper with a little hot mixture, then stir back into the pot.
3. 3 Return to low heat, stir 3 min until thick and custard-like. Add vanilla. Pour into serving glasses and cool.
4. 4 Make meringue: cook sugar with a splash of water to soft ball stage (118°C).
5. 5 Beat egg whites to stiff peaks. Slowly pour hot syrup in while beating. Add port wine.
6. 6 Pipe or spoon meringue over the cooled custard. Dust with cinnamon.