Suspiro de Limeña (Classic Lima Dessert)

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Steps

1. 1
   Combine equal amounts of condensed milk and evaporated milk in a heavy-bottomed wide pot (rondo). Add a small piece of cinnamon stick if desired. Heat over medium heat, stirring constantly with a spatula once it begins to simmer.

   Tip: A heavy-bottomed pot is essential to avoid burning. Using a flat plate (plancha) instead of direct flame gives more even heat.

   ~5 min
2. 2
   Reduce heat to the minimum once it boils. Stir constantly with a spatula, cleaning the sides with the spatula to prevent crystallization. Cook for 20–30 minutes until thickened. Test by drawing a line through the mixture — it should hold without running back together immediately.

   Tip: The manjar is ready when you can see the bottom of the pot after drawing a line with the spatula and it holds for a moment.

   ~30 min
3. 3
   Remove the cinnamon stick. Transfer the hot manjar to a bowl to drop the temperature. The manjar will be above 100°C due to the sugar content. Temper the egg yolks by first mixing a small amount of hot manjar into the yolks to equalize the temperatures, then combine everything together.

   Tip: Adding yolks directly to very hot manjar would cook them into streaks. Tempering prevents this. The yolks cook (pasteurize) above 85°C.

   ~5 min
4. 4
   Mix the yolk-tempered mixture back into the main bowl of manjar with a spatula until fully combined and smooth. The yolks will add richness and a more interesting texture. Allow the manjar to cool slightly, then spoon or pipe into serving glasses, filling about half. Refrigerate until cold.

   Tip: The manjar is easier to pour while still slightly warm as it sets firmer once cold. Cold manjar with room-temperature meringue creates a delightful thermal contrast.

   ~10 min
5. 5
   Prepare the port wine Italian meringue: combine sugar, port wine, and water in a saucepan. Heat over high heat without stirring (use a wet pastry brush to clean the sides if crystals form). Cook until the syrup reaches 118°C.

   Tip: Do not stir the syrup — it will crystallize. Use a thermometer for precision.

   ~10 min
6. 6
   While the syrup heats, begin whipping egg whites in a stand mixer until soft peaks form. When the syrup reaches 118°C, slowly pour it in a thin stream into the whipping egg whites. Continue whipping until the meringue is firm, glossy, and slightly cooled (stiff peaks). The meringue will have a slightly darker color from the port wine.

   Tip: Italian meringue is the most stable of the three types (French, Swiss, Italian). It lasts longer and is better for pastry applications.

   ~10 min
7. 7
   Load the meringue into a piping bag. Retrieve the chilled manjar glasses from the refrigerator. Pipe a generous amount of Italian meringue on top of the cold manjar. Dust with a little ground cinnamon to finish. Serve immediately. Always place the glass on a small plate so guests have somewhere to rest the spoon.

   Tip: The thermal contrast — cold manjar base, room-temperature meringue — is what makes this dessert special. Do not refrigerate the assembled dessert.

   ~5 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UN SUSPIRO DE LIMEÑA Y UN POSTRE QUE TE SORPRENDERA ¦ GIACOMO BOCCHIO

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