recipe of Suspiro a la Limeña

The caramel is prepared with milk, sugar, egg yolk and vanilla essence. The meringue has egg whites, port wine, and sugar. In a glass is deposited blancmange generously and was crowned with meringue and very little ground cinnamon. The mixture of both sweet flavor is what characterizes this traditional dessert.

for 5 persons:
1 large can evaporated milk (400 ml), 1 large can of condensed milk (1 ¼ cup), (or 1 can of evaporated milk and sugar 150 g) 5 egg yolks, 3 egg whites, 1 cup sugar (200 g ), 1 glass of port (1 / 4 cup) 1 teaspoon vanilla extract, 1 cinnamon stick or ground cinnamon, 1 teaspoon almond extract,

After pouring the milk cans in a pot and place over low heat (to form a thick caramel), add the almond extract. Remove from heat and add the yolks and vanilla essence to taste. Afterwards, pour into a serving bowl (cool). Also, make a syrup with sugar and port wine (bring to a simmer until it holds). Beat egg whites until stiff and add the syrup (stir until it cools.) Finally, decorate the caramel with the meringue and sprinkle with cinnamon.