Suspiro de Limeña - Peruvian Caramel Meringue

Ingredients

• 1 can (14 oz / 397g) sweetened condensed milk 1 can (14 oz / 397g) sweetened condensed milk
• 4 large eggs, separated 4 large eggs, separated
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Cocoa powder, for dusting Cocoa powder, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 65g, 60g
• Protein: 10g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a medium saucepan, place the unopened can of sweetened condensed milk. Fill the saucepan with water, ensuring that the can is fully submerged. Bring the water to a gentle simmer and let it cook for 2 hours. Make sure to check the water level periodically and add more hot water if needed.
2. 2.
   After 2 hours, carefully remove the can from the saucepan and let it cool completely before opening.
3. 3.
   In a mixing bowl, beat the egg whites until soft peaks form. Gradually add half of the sugar and continue beating until stiff peaks form.
4. 4.
   In a separate bowl, beat the egg yolks with the remaining sugar until pale and creamy. Stir in the vanilla extract and ground cinnamon.
5. 5.
   Gently fold the egg yolk mixture into the beaten egg whites until well combined.
6. 6.
   Pour the dulce de leche (caramel) into individual serving glasses, filling them halfway.
7. 7.
   Top the caramel with the meringue mixture, spreading it evenly.
8. 8.
   Refrigerate the desserts for at least 2 hours to allow the flavors to meld and the meringue to set.
9. 9.
   Before serving, dust the tops of the desserts with cocoa powder.
10. 10.
    Enjoy this heavenly Peruvian dessert!

Treat your ingredients with care...

• Sweetened condensed milk — Make sure the can is fully submerged in water while simmering to prevent it from exploding. Allow the can to cool completely before opening to avoid any potential accidents.

Tips & Tricks

• For a twist, you can add a splash of pisco, a Peruvian brandy, to the caramel layer for an extra kick of flavor.
• Make sure to beat the egg whites until stiff peaks form to achieve a light and airy meringue.
• Dust the cocoa powder just before serving to maintain its vibrant appearance.
• Serve chilled for the best taste and texture.
• Feel free to adjust the amount of cinnamon according to your personal preference.

Serving advice

Serve Suspiro de Limeña in individual glass cups or dessert bowls to showcase its beautiful layers. Garnish each serving with a sprinkle of cinnamon or a dusting of cocoa powder for an elegant touch.

Presentation advice

To enhance the presentation, you can drizzle a caramel sauce over the meringue or add a dollop of whipped cream on top. Serve with a cinnamon stick as a decorative element.