🍮 Suspiro a la Limeña

Name: Suspiro a la Limeña
Total time: 45 min
Yield: 6
Cuisine: Peru · Lima
Ingredients: 395 g condensed milk; 400 ml evaporated milk; 4 egg yolks; 1 tsp vanilla extract; 3 egg whites; 120 g sugar; 60 ml water; Ground cinnamon to dust

Origin: Peru · Lima

420kcal

per serving · 120 g

350kcal

per 100 g

8 gProtein7 g / 100 g

12 gFat10 g / 100 g

70 gCarbs58 g / 100 g

Suspiro a la limeña is a classic dessert from Lima made of two layers: a thick, silky caramel custard of condensed and evaporated milk enriched with egg yolks, topped with a cloud of glossy meringue dusted with cinnamon. The base is rich and very sweet, while the meringue is light and airy. It is served chilled in small glasses or bowls.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: condensed milk, evaporated milk, egg yolk, meringue

Contains dairybecause of: condensed milk, evaporated milk

Not keto58 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk

What it is made of

condensed milkevaporated milkegg yolkmeringuecinnamon

Recipe

6 servings45 min

Ingredients

395 g condensed milk
400 ml evaporated milk
4 egg yolks
1 tsp vanilla extract
3 egg whites
120 g sugar
60 ml water
Ground cinnamon to dust

Method

Cook the condensed and evaporated milk in a heavy pan over medium-low heat, stirring constantly, for 20–25 minutes until thick and pale caramel in colour.
Remove from the heat, quickly whisk in the egg yolks and vanilla, return to low heat for 1 minute, then pour into glasses and cool.
Boil the sugar and water to a thick syrup (about 118°C).
Whisk the egg whites to soft peaks and slowly pour in the hot syrup, whisking until glossy and cool.
Pipe or spoon the meringue over the custard and dust with cinnamon; chill before serving.

How to make it lighter

Serve it in small glasses — about 80–100 g is a satisfying portion of such a rich dessert.
Make the base layer thinner and the meringue layer taller; the meringue is lighter than the milk custard.
Share one glass between two as a treat after a light meal.

History

The dessert is closely associated with Lima. Its name, 'sigh of a Lima woman', is often said to have been coined by the Peruvian poet José Gálvez, who compared it to the sweetness of his wife's sigh.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →