Suspiro de Limeña is a traditional Peruvian dessert consisting of two distinct layers: a creamy dulce de leche base and a meringue-type topping. The dessert is extremely sweet and often paired with Pisco – a Peruvian liquor made from distilled grapes.
It is served in a cup or a glass and often topped with ground cinnamon.
Origin & Cultural Significance
Suspiro Limeña is thought to have originated in Lima, the capital of Peru, during the 19th century. The dish is based on manjar blanco – a dessert similar to dulce de leche, which originated from the Spanish dish blancmange, which was enjoyed in the Middle Ages.
Blancmange is made from milk, sugar, and almond flour and was introduced to Peru by the Spanish, while manjar is made from milk, sugar and vanilla.
Suspiro Limeña was created by Ampara Ayarza whose husband Jose Galvez Barrenechea, a poet, named it Suspiro Limeña, meaning sigh of a Lima lady, because he described it as ;soft and sweet’ like a woman’s sigh.
The dessert is enjoyed in the Lima area of Peru and other coastal cities and has become a staple dessert in Peruvian restaurants outside of the country. Some older recipes call for chicken breast to be boiled in milk and thickened with almonds and flour to create a bland meal for sick, weak, or elderly people. However, the dessert is now known for its distinct sweetness and sugary taste.
Peruvian Suspiro Limeña Recipe
Suspiro de Limeña is a traditional Peruvian dessert that translates to “sigh of a lady of Lima" - the dish is known as Suspiro Limeño in English. It consists of two distinct layers: a creamy dulce de leche base and a meringue-type topping.
Ingredients
- Sweetened condensed milk - 2 cans (28 oz.)
- Evaporated milk - 1 can (12 oz.)
- Egg yolks - 4
- Vanilla extract - 1 tsp
- Egg whites - 4
- Granulated sugar - 1 cup
- Pisco or port wine - 2 tbsp
Instructions
- in a saucepan, combine sweetened condensed milk, evaporated milk, and egg yolks. Cook over low heat, stirring continuously, until the mixture thickens.
- Remove from heat and stir in vanilla extract. Allow it to cool.
- For the Meringue Topping:
- In a clean, dry bowl, beat egg whites until soft peaks form.
- Gradually add sugar while continuing to beat until stiff peaks form.
- Fold in Pisco or port wine gently.
- Spoon the cooled manjar blanco into serving glasses or bowls.
- Top with the meringue mixture, creating peaks with a spoon.
- Use a kitchen torch to lightly brown the meringue or place under a broiler for a few seconds.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 315Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 145mgSodium: 154mgCarbohydrates: 47gFiber: 0gSugar: 47gProtein: 9g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.