5 from 2 votes
Suspiro Limeño
Suspiro Limeño
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Suspiro limeño is a traditional Peruvian dessert combining the silkiness of a golden custard base crowned with a light and creamy liqueur meringue.
Course: Dessert
Cuisine: Peruvian, Vegetarian
Servings: 6 people
Author: Mike Benayoun
  • 1 (12 oz.) can evaporated milk
  • 1 (14 oz.) can sweetened condensed milk
  • ½ teaspoon vanilla extract
  • 3 eggs
  • 1 cup sugar
  • ½ cup Port wine
  • Ground cinnamon
  1. In a heavy saucepan, cook the evaporated milk, the sweetened condensed milk and the vanilla extract over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns to a caramel color, for about 40 minutes. Take off the heat.
  2. Separate the egg whites from the yolks. Beat the egg yolks in the bowl of a stand mixer. Add a couple tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan. Mix carefully and reserve.

  3. In another saucepan, mix the sugar and Port wine. Boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.
  4. Meanwhile, beat the egg whites at high speed until soft peaks form.
  5. Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
  6. Pour the cooked milk mixture (manjar blanco) in individual cups. Cover with meringue in a decorative fashion by using a piping bag and a decorative tip.
  7. Dust with ground cinnamon.

  8. Serve cold or at room temperature.