The poetic name of Suspiro de Limeña truly makes this dessert so rich, in a cultural sense, as well as its captivating flavor.
History of the suspiro
History tells us that the 19th-century Peruvian writer and poet José Gálvez Barrenechea named the dessert after tasting a version of the sweet made by his wife Amparo Ayarez, who was known as an exceptional cook. Apparently, the flavor and texture of the sweet dazzled him.
According to records from the mid-19th century, Amparo Ayarza, wife of poet José Gálvez, created the recipe for this Peruvian dessert. Gálvez named it Suspiro de Limeña because of its softness and sweetness, 'like a woman's sigh.' That is how this dessert was baptized—suspiro limeño or limeño sigh.
White delicacy of Peru
The manjar blanco, also known as dulce de leche, forms the base of the dessert. However, the defining factor that differentiates Suspiro de Limeña from other caramel creations is the port meringue. It covers the dulce de leche with a snow peak sprinkled with cinnamon, made with beaten egg whites, sugar, and port wine.
The cooking process of the recipe is slow, resulting in a golden, silky-smooth base similar to caramel, which is then crowned with a light, creamy liquor meringue.
This easy-to-make Peruvian dessert is very sweet. If you're not fond of overly sweet flavors, it might be too much for you, so adjust the amount of sugar when preparing it.
