Suspiro limeño
Crème de dulce de leche aux jaunes d'œufs, surmontée d'une meringue au porto et de cannelle.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook the manjar
In a heavy 2-3 L saucepan over medium-low heat, cook the condensed and evaporated milk for 30-40 minutes, stirring constantly with a wooden spoon so it does not stick or burn.
- 400 g condensed milk
- 400 ml evaporated milk
✅ C'est prêt quand : thick and light caramel colored; dragging the spoon shows the pan bottom for a second
Add the yolks
Take the pan off the heat. Beat the egg yolks in a bowl, mix in a spoonful of the hot milk mixture, then pour everything back into the pan, stirring fast; return to low heat for 2 minutes, stirring, then mix in the vanilla.
- 4 egg yolks
- 1 tsp vanilla extract
✅ C'est prêt quand : custard is smooth, slightly thickened and shows no streaks of yolk
Fill the glasses
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Make the port syrup
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Whip the meringue
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Top and serve
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Cook the manjar
In a heavy 2-3 L saucepan over medium-low heat, cook the condensed and evaporated milk for 30-40 minutes, stirring constantly with a wooden spoon so it does not stick or burn.
- 400 g condensed milk
- 400 ml evaporated milk
✅ C'est prêt quand : thick and light caramel colored; dragging the spoon shows the pan bottom for a second
Add the yolks
Take the pan off the heat. Beat the egg yolks in a bowl, mix in a spoonful of the hot milk mixture, then pour everything back into the pan, stirring fast; return to low heat for 2 minutes, stirring, then mix in the vanilla.
- 4 egg yolks
- 1 tsp vanilla extract
✅ C'est prêt quand : custard is smooth, slightly thickened and shows no streaks of yolk
Fill the glasses
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the port syrup
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Whip the meringue
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Top and serve
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The Story Behind the Dish
Suspiro limeño, 'sigh of a Lima woman', is a 19th-century creation of Lima's colonial convent and home kitchens, built on manjar blanco, the milk caramel loved across Latin America.
The story goes that the poet José Gálvez named it after his wife, Amparo Ayarza, who made it, because it was 'soft and sweet like the sigh of a woman'.
⭐ Why It's Famous
Intensely sweet, creamy and boozy, it's Lima's signature dessert and a must at Peruvian celebrations.
💡 Fun Fact
The meringue is an Italian meringue: hot syrup whipped into the whites, which makes it stable and safe to eat without baking.
Lima
-12.05°S, -77.04°W
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