In this dessert, a delight merges with Italian meringue, creating an exquisite flavor worthy of repeating and sharing at our gatherings. ¡It's simply a delicious combination!
This is an emblematic dessert of Peruvian cuisine. Its origin dates back to the fusion of flavors from creole cooking with European influences, especially Italian.
Feel encouraged to prepare it at home and surprise with your culinary talent!
Suspiro a la limeña
Ingredients
1 can of Evaporated milk
1 can of Sweetened condensed milk
½ teaspoon of Vanilla
Ground cinnamon
1 cup of Sugar
5 Egg whites
Sweet wine or Port wine
Preparation
Step 1 : Place the condensed milk, evaporated milk, and vanilla in a pot, and cook over low heat while stirring constantly with a wooden spoon to prevent sticking.
Step 2 : When the mixture takes on a caramel color and has a thick consistency, it indicates it’s ready.
Step 3 : Remove from heat and set aside.
Step 4 : In a separate bowl, lightly beat the egg yolks.
Step 5 : Add a little of the milk mixture and stir.
Step 6 : Gradually pour all the milk mixture into the preparation, stirring continuously.
Step 7 : Then, bring the mixture to the stove and vigorously stir for 3 minutes.
Step 8 : After this time, turn off the heat and let it rest for 15 minutes, stirring occasionally.
Step 9 : Serve in glasses and refrigerate for one hour.
Step 10 : To prepare the meringue, put 1 cup of sugar in a saucepan and cover with Port wine, stirring.
Step 11 : Cook for 6 minutes to obtain a syrup that forms a thread.
Step 12 : Beat the egg whites until stiff peaks form and gradually add the hot syrup, beating constantly until the meringue forms.
Step 13 : To finish the dessert, remove the glasses from the refrigerator and, using a piping bag, decorate each with the meringue and sprinkle with cinnamon.
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