Suspiro a la Limeña is a classic dessert from Lima, Peru. It is widely recognized and commonly served in restaurants and homes. The base is a thick caramel cream made from milk and sugar. On top, there is a soft meringue flavored with a little port wine. The name means “The Sigh of a Lady from Lima.” It is sweet, creamy, and rich. This version follows the traditional home-style preparation.
😌 Difficulty: Medium
⏱️ Preparation time: 20 minutes
🔥 Cooking time: 25 minutes
⏳ Total time: 45 minutes
👥 Servings: 4
Ingredients
For the caramel cream:
- 1 can (397 g) sweetened condensed milk
- 1 can (397 g) evaporated milk
- 3 egg yolks
- 1 teaspoon vanilla extract
For the meringue:
- 3 egg whites
- 120 g sugar
- 2 tablespoons port wine (optional but traditional)
- A pinch of ground cinnamon
Instructions
- In a saucepan, combine condensed milk and evaporated milk.
- Cook over medium heat, stirring constantly, until the mixture thickens. This takes about 15-20 minutes. It should become smooth and creamy.
- Remove from heat. Let cool slightly for 5 minutes.
- Add egg yolks and vanilla. Mix quickly and well until smooth.
- Pour the caramel cream into serving glasses. Let cool completely.
- In a clean bowl, beat egg whites until soft peaks form.
- Gradually add sugar while beating until the meringue becomes thick and glossy.
- Add port wine and mix gently.
- Spoon or pipe the meringue over the cooled caramel cream.
- Sprinkle lightly with cinnamon before serving.
SpinThatCuisine Tip 💡
Stir the caramel mixture constantly while cooking. It can burn quickly at the bottom if left unattended.