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The “suspiro de limeña” or “sigh of a woman from Lima” is a typical Peruvian dessert that has a sweet base topped with meringue. It’s not only delicious but it also has a love story behind. Do you know it?
The woman that invented this dessert was Amparo Ayarza who was married to the poet José Galvez. It was he who named the dessert saying that it was as sweet as the sigh of a woman from Lima.
Many people think that the base is a dulce de leche or manjar blanco but that’s not true. The mix is cooked to a stage prior to the one from the manjar blanco and is then thickened with egg yolk, giving a different texture in the end.
Ingredients
For the base
- 400 g evaporated milk
- 400 g condensed milk
- 2 egg yolks
For the meringue
- 4 egg whites
- double the weight from the egg whites in sugar
- 100 ml port wine
Optional
- cinnamon to garnish
Instructions
For the base
- Cook the milks on low heat stirring all the time with a spatula until you get coating consistency: you should be able to draw a line across the spatula without it getting covered again.
- Turn off the heat and add the egg yolks, mixing with a whisk really fast.
- Pass through a sieve and into the individual containers or in a large container.
- Once cooled to room temperature put in the fridge for at least 4 hours.
For the meringue
- Make a Swiss meringue: put the egg whites and sugar in a mixing bowl in a bain marie and mix every once in a while. Remove it from the heat once all the sugar has dissolved.
- Whip on high speed until the meringue comes to room temperature
- Add the port wine and mix.
- Put in a pastry bag and top the base with it. You can achieve the same texture as me by sticking the back of a spoon to the meringue and pulling up.
- Garnish with powdered cinnamon.
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