Suspiro Limeño (Peruvian Caramel Meringue)

A classic Peruvian dessert: a creamy manjar blanco base crowned with a light and sweet meringue, a delight for the senses.

Ingredients

• 1 can Evaporated milk
• 1 can Sweetened condensed milk
• 6 units Egg yolks
• 1 cup Granulated sugar
• ¼ cup Port wine
• 1 piece Cinnamon stick
• 4 units Egg whites
• 1 teaspoon Vanilla extract

Directions

1. Prepare the manjar blanco base: combine evaporated milk, condensed milk, and cinnamon stick in a pot. Cook over medium-low heat, stirring constantly until thickened.
2. Once thickened, remove the cinnamon. In a bowl, lightly beat the egg yolks. Temper the yolks with a little of the hot manjar and then incorporate them back into the pot.
3. Cook over very low heat for 5 more minutes, without boiling, until a creamy consistency is achieved. Cool completely in individual glasses.
4. For the meringue: in a pot, heat the sugar and port wine until it reaches the soft ball stage (240°F).
5. Beat the egg whites to stiff peaks in a bowl. Pour the hot syrup in a thin stream over the egg whites while beating at high speed.
6. Continue beating until a glossy and stable meringue is formed.
7. Top the cooled manjar blanco with the meringue. Sprinkle with cinnamon for garnish.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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