Traditional Peruvian Dishes
How to Make Suspiro a la Limeña, a Traditional Recipe from Peru
Learn how to prepare suspiro a la limeña, a traditional Peruvian dessert with condensed milk cream and evaporated milk, topped with a soft and fragrant Italian meringue with Port wine.
This classic Peruvian pastry combines a silky and deeply milky cream with a bright, light, and aromatic meringue. The key is to cook the cream slowly, temper the yolks, and add the syrup carefully to the egg whites.
01
Ingredients
Have everything ready before you begin.
- ✓400 g of condensed milk
- ✓400 ml of evaporated milk
- ✓4 egg yolks
- ✓1 teaspoon of vanilla essence
- ✓3 egg whites
- ✓150 g of sugar
- ✓60 ml of Port wine
- ✓1/2 teaspoon of ground cinnamon
02
Step-by-step method
- 01
Separate the egg whites from the yolks carefully
Separate the egg whites from the yolks carefully. Reserve the egg whites at room temperature in a clean, dry, and fat-free container.
- 02
Place the condensed milk and evaporated milk in a saucepan...
Place the condensed milk and evaporated milk in a saucepan with a thick bottom. Cook over medium-low heat, stirring constantly, especially the bottom and corners.
- 03
Beat the egg yolks in a bowl
Beat the egg yolks in a bowl. When the milk mixture is hot but not boiling vigorously, add a few tablespoons to the egg yolks while beating to temper them.
- 04
Pour the tempered egg yolks into the saucepan slowly and without stopping...
Pour the tempered egg yolks into the saucepan slowly and without stopping to stir.
- 05
Cook over low heat for 8-12 minutes, mixing continuously, until...
Cook over low heat for 8-12 minutes, mixing continuously, until the cream thickens and covers the back of the spatula. When you pass your finger, it should leave a marked groove.
- 06
Turn off the heat, add the vanilla essence, and mix well
Turn off the heat, add the vanilla essence, and mix well.
- 07
Divide the cream into four glasses or individual containers
Divide the cream into four glasses or individual containers. If you want a smoother texture, pass it through a fine strainer before.
- 08
Cover each container with plastic wrap in contact with the cream
Cover each container with plastic wrap in contact with the cream. Let it cool to room temperature and then refrigerate for at least 2 hours.
- 09
To prepare the meringue, place the sugar and Port wine in a small saucepan...
To prepare the meringue, place the sugar and Port wine in a small saucepan. Cook over medium heat until you get a transparent or slightly golden syrup, slightly thick. With a thermometer, it should reach approximately 118-120 °C.
- 10
When the syrup is almost ready, beat the egg whites at medium speed...
When the syrup is almost ready, beat the egg whites at medium speed until they form a white foam with soft peaks.
- 11
Pour the hot syrup in a very fine thread down one side of the bowl...
Pour the hot syrup in a very fine thread down one side of the bowl while continuing to beat. Avoid pouring it directly over the beaters.
- 12
Continue beating for several minutes, until you get a bright and firm meringue...
Continue beating for several minutes, until you get a bright and firm meringue and the bowl feels warm or almost cold to the touch.
- 13
When the cream is well chilled, place the meringue on top with a pastry bag...
When the cream is well chilled, place the meringue on top with a pastry bag or a spoon. Form peaks or spread it with a spatula.
- 14
Finish with a light sprinkle of ground cinnamon and serve the suspiro well chilled
Finish with a light sprinkle of ground cinnamon and serve the suspiro well chilled.
- Stir the cream constantly and keep the heat medium-low to avoid the dairy sticking or burning.
- Temper the egg yolks before incorporating them into the saucepan to avoid cooking them suddenly.
- Don’t wait for the cream to be completely firm during cooking: it will thicken more as it cools.
- Make sure the container and beaters are completely clean, dry, and fat-free for the egg whites to whip correctly.
- Pour the syrup slowly and down one side of the bowl; hot syrup can cause burns.
- If the syrup hardens before incorporating it, heat it for a few seconds over very low heat to recover its fluidity.
- You can substitute the Port with another sweet fortified wine of similar flavor, keeping the amount moderate.
- Keep the dessert covered in the refrigerator and consume it ideally within one or two days to preserve the meringue texture.