Suspiro a la limea

Made  times
Cynthia Russell 1

"This is a traditional Peruvian dessert, so sweet it hurts and so delicious it is a blessing that one can find the ingredients to make it anywhere in the world."
Added to shopping list. Go to shopping list.


50 m 0 servings yields 9 servings
Serving size has been adjusted!

Original recipe yields 0 servings



  • Prep

  • Cook

  • Ready In

  1. Preparation of the Manjarblanco cream
  2. - Dissolve sugar in Carnation evaporated milk.
  3. - Cook on low heat until it reduces, turns caramel brown and allows you to see the bottom of the pan when scraping it with wooden spoon.
  4. - Add condensed milk slowly pouring it like a thread.
  5. - Add a little of this hot milk to the stirred egg yolks and then add slowly like threads to the rest of the milk, stirring strongly
  6. - Add vanilla
  7. - Strain and distribute the mix in cups, not filling it above the third of the cup.
  8. Preparation of the meringue
  9. - Mix the water and sugar in a pan and bring to a boil to make a syrup.
  10. - Do not use any spoon to stir the syrup.
  11. - Whip the egg whites until hard and then add the hot syrup like a thin thread, directly from the pan, beating energetically. Continue whipping until the meringue is cold, to prevent it from separating and spoiling.
  12. Presentation:
  13. - Serve the meringue on top of the manjarblanco cream in the cups, topping them with ground cinnamon.


This is Soooo Good. You have to try it....