“Suspiro de limeña” or sigh of a woman from Lima

Difficulty 2/5

After sighing all night, I give you this classic and delicious recipe of “suspiro de limeña”. This is a typical peruvian dessert, specifically from Lima, made of a caramel of sorts at the bottom (like a light dulce de leche) topped with port-flavoured meringue. It’s impossible not to have at least one spoonful, and will specially captivate those with a sweet tooth. It’s called a sigh of a woman from Lima since it’s supposed to be as sweet as soft as one. You get the picture, we girls from Lima are amazing ;). Also, it’s really good that it needs to be stored in the fridge so that you can make the bottom the day before and then just finish with the meringue the day after.

Portions: 6

Ingredients:
For the bottom:
– 400g evaporated milk
– 400g condensed milk
– 2 egg yolks

For the meringue (suisse)
– 150g egg whites
– 300g sugar
– 30ml port
– ground cinnamon for sprinkling on top

Procedure:
1. Put the milks in a pot and stir on med heat until it starts to caramelize (turns slightly brown). You MUST stir the whole time or it will stick to the bottom (and sides) and burn (literally, burn). For this amount it will take you about 20min, of course as you increase the amount, the time also increases. This should not look the same as a dulce de leche, if it goes that dark, you’ve gone too far. As you see, it coats my spatula quite nicely, with a coat of about 1mm, yet it’s not gooey at all.
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2. Add the egg yolks off the heat and whisk them in quite fast as it will cook immediately. After I always like to pass this through a sieve just to make sure no bits of coagulated milk or egg yolk are left behind.
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3. For the meringue, put the egg whites and sugar in a bowl over a bain marie. The bain marie should be slightly simmering,  not boiling like crazy or you’ll get scrambled egg whites. Keep stirring it until the sugar has dissolved completely but it cannot reach a temperature higher than 60C, which is the temperature of your running water when the cold water is off. So if you put your finger inside, it should be hot so that you need to take your hand out after a while, like you would in the tap. If the sugar has not yet dissolved and it’s getting too hot, take it out for a bit, give it a stir until the heat decreases and then put it back on. This will depend on your sugar. If you prefer to do an Italian meringue, follow the instructions and recipe on this post for macaroons (three first ingredients are for the meringue).
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4. As soon as all of the above happens, beat the egg whites with an electric or standing mixer until it reaches room temperature, where you will add the Port wine.
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That’s it’s! Put the bottom first and let it cool in the fridge for at least 4 hours or 6 if you’re doing a large bowl instead of individual portions. I recommend to do the meringue the same day that you’re serving, but it’s entirely up to you 🙂

Enjoy one of my favourite Peruvian desserts :)!

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Published by

Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail cravingsjournal@gmail.com

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