The Suspiro Limeño is a creamy custard topped with a meringue cloud, that according to a Peruvian poet is as sweet and light as a woman’s sigh. It originated in Lima, the City of Kings, and was first known as the “Royal Delight of Peru.” The traditional recipe calls for slow cooking milk with spices, but this modern version uses a popular technique that results in a creamy and sweet manjar blanco custard. In this recipe, the meringue is scooped to create a layered dessert, but it can also be piped for a fancier presentation.
- 1 can sweet and condensed milk
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup simple syrup
- cinnamon dust for garnish
In addition to the ingredients above you’ll need a bowl and an electric mixer with a whipping attachment.
PREPARATION FOR THE MANJAR BLANCO
- Use a can that requires a can opener to open, peel any labels from the can and place in a large pot with water covering the can by 1-2 inches
- Bring to a boil, reduce to a simmer and let simmer for 1 hour, making sure the water level remains above the can, and adding more water if needed
- After 1 hour, use tongs to carefully flip the can over, so that the bottom is now facing the top, and continue to simmer for 1 more hour
- Remove can from water, set aside and let cool completely before opening
PREPARATION FOR THE MERINGUE
- Place egg whites and cream of tartar in a clean bowl
- Use an electric hand or standing mixer with a whipping attachment to whip the egg whites until stiff peaks form, about 4 minutes
- Slowly pour syrup, continue to whip for another 4 minutes
Serve in small cups, with 1-2 oz. of the manjar blanco on the bottom and a scoop of meringue on top. Garnish with cinnamon dust.
To prepare the simple syrup, combine 1 part sugar and 1 part water in a saucepan, bring to a boil and stir until the sugar dissolves. Transfer to a mason jar and let cool completely before using.