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Suspiro de Limeña in two dessert cups.

Suspiro de Limeña

A creamy, ridiculously rich, authentic Peruvian dessert you can make anywhere. With just a few ingredients, you can feel like you're enjoying something sweet in a Lima cafe without even leaving the home.
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Ingredients
  

For the Base

  • 14 oz. can of evaporated milk
  • 2 1/2 cups condensed milk
  • 2 egg yolks
  • 1/4 cup lucuma pulp (optional)

For the Merengue

  • 3 egg whites
  • 1 cup white sugar
  • 1/4 water
  • cinnamon for dusting (optional)

Instructions
 

The for Base

  • Pour both condensed and evaporated milk into the same pot. Then heat up the milk over a low heat, and stir constantly with a spatula until you can see the bottom of the pot.
    Milk for Suspiro de Limeña being stirred.
  • Turn off the stove, remove pot from the heat, add the yolks, and whisk them into the mixture quickly.
  • Add the (optional) lucuma pulp, also mixing quickly.
    Lucuma pulp for Suspiro de Limeña.
  • Pass the mixture through a strainer and pour it into two cups.
    Suspiro de Limeña being strained.
  • Once it's cooled to room temperature, refrigerate for 1-4 hours.

For the Merengue

  • Put the water and sugar in a pot.
  • Boil the sugar water until the temperature reaches 240-244°F (use a candy thermometer).
  • When the syrup reaches 230°F, start beating the egg whites at high speed with a blender.
    Eggs being beaten.
  • When the sugar water syrup reaches the right temperature, remove pot from heat and start slowly pouring it into the whipped egg whites (on the side of the bowl), still beating at high speed.
    Sugar syrup being poured into whipped egg whites for Suspiro de Limeña.
  • Continue beating the egg whites at high speed until the bowl has completely cooled.
  • Put the meringue into a pastry bag and start piping it on top of the suspiro de limeña.
    Suspiro de Limeña in two cups.
  • Dust with cinnamon powder (optional).