Suspiro de Veracruz

Ingredients

While the original Suspiro de Limeña is known for its use of Peruvian flavors such as Pisco and Peruvian cinnamon, the Veracruzian adaptation of this dessert incorporates local ingredients and flavors. In the Veracruzian version, the caramel base is made using traditional Veracruzian cajeta, which is a caramel sauce made from goat's milk. Additionally, the dessert is often garnished with a sprinkle of cinnamon, highlighting the warm and aromatic flavors commonly found in Veracruzian cuisine. We alse have the original recipe for Suspiro de Limeña, so you can check it out.

• 1 can (14 oz) sweetened condensed milk (397g) 1 can (14 oz) sweetened condensed milk (397g)
• 4 large eggs, separated 4 large eggs, separated
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Ground cinnamon, for garnish Ground cinnamon, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 54g, 52g
• Protein: 8g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a medium saucepan, pour the sweetened condensed milk and cook over low heat, stirring constantly, until it thickens and turns into a caramel-like consistency. This process may take around 1 to 1.5 hours. Remove from heat and let it cool.
2. 2.
   In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
3. 3.
   Gently fold in the egg yolks and vanilla extract into the meringue mixture until well combined.
4. 4.
   Pour the cooled caramel into individual serving dishes, filling them halfway.
5. 5.
   Top the caramel with the meringue mixture, creating decorative peaks with a spoon or piping bag.
6. 6.
   Sprinkle ground cinnamon over the meringue for garnish.
7. 7.
   Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
8. 8.
   Serve chilled and enjoy the heavenly flavors of Suspiro de Veracruz.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before separating them. This will help achieve better volume when beating the egg whites.

Tips & Tricks

• To achieve the perfect meringue, make sure there are no traces of egg yolk in the egg whites, as this can prevent them from reaching stiff peaks.
• For a twist of flavor, you can add a splash of Veracruzian coffee liqueur to the caramel sauce.
• If you prefer a stronger cinnamon flavor, you can sprinkle a bit of ground cinnamon between the caramel and meringue layers.
• Serve the Suspiro de Veracruz with a side of fresh berries or sliced tropical fruits for a refreshing contrast.
• If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar.

Serving advice

Serve the Suspiro de Veracruz chilled in individual dessert dishes or glasses. For an elegant touch, you can garnish each serving with a dusting of cocoa powder or a drizzle of chocolate sauce. Enjoy this delightful dessert with a spoon, savoring the creamy caramel and fluffy meringue layers.

Presentation advice

To enhance the presentation of Suspiro de Veracruz, you can use decorative dessert glasses or ramekins. Pipe the meringue on top of the caramel layer using a star-shaped piping tip to create an attractive pattern. Sprinkle a pinch of ground cinnamon over the meringue and place a cinnamon stick as a garnish on the side of each serving dish.