Manjar Blanco Bonbons
Manjar blanco is the star in many Peruvian desserts — it’s the creamy custard in the Suspiro Limeño, the glue in the Alfajores cookie sandwich, or the filling in the fluffy Pionono roll. But it can also fly solo as a Manjar Blanco Bonbon, and wearing a petite coat of cinnamon powder and a single sugar pearl, it dares you, dares you, to only eat one.
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The Pionono is a Peruvian dessert made with a soft and light sponge cake that is the perfect vehicle for manjar blanco, the creamy filling used in Alfajores. The Spanish version is called Brazo de Gitano, and in other countries they use different fillings and call it a Swiss Roll, Jelly Roll, or Gâteau Roulé. But according to Gaston Acurio,… Read more →
The Suspiro Limeño is a creamy dulce de leche 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” — here is how you can make this 200 year old dessert… Read more →