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Peruvian suspiro limeño dessert

Peruvian Suspiro Limeño Dessert

Suspiro limeño is a classic Peruvian dessert made with thick dulce de leche custard and topped with fluffy port wine meringue. It’s rich, creamy, and lightly dusted with cinnamon. Simple ingredients, big flavor, and perfect for serving in small glasses.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 serving
Course: Dessert
Cuisine: Latin American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Custard
  • 1 can 14 oz sweetened condensed milk
  • 1 can 12 oz evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
For the Meringue
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 cup port wine
  • Ground cinnamon for dusting

Method
 

Step 1: Make the Custard
  1. Pour the condensed milk and evaporated milk into a medium saucepan.
  2. Cook over medium-low heat. Stir constantly so it doesn’t burn.
  3. After about 10–15 minutes, the mixture will thicken and turn light caramel in color.
  4. Remove from heat.
Step 2: Add the Egg Yolks
  1. In a bowl, lightly whisk the egg yolks.
  2. Slowly add a few spoonfuls of the hot milk mixture into the yolks while whisking.
  3. Pour the yolk mixture back into the saucepan.
  4. Return to low heat and stir for 3–5 minutes until thick and smooth.
  5. Remove from heat and stir in vanilla.
Step 3: Portion the Custard
  1. Spoon the custard into small clear dessert glasses, filling about 3/4 full.
  2. Let cool at room temperature, then refrigerate.
Step 4: Make the Meringue
  1. In a small saucepan, heat sugar and port wine over medium heat until it reaches soft-ball stage (235–240°F).
  2. While it heats, beat egg whites until soft peaks form.
  3. Slowly pour the hot syrup into the egg whites while mixing.
  4. Beat until thick, glossy peaks form.
Step 5: Assemble
  1. Pipe or spoon the meringue over the chilled custard.
  2. Lightly dust with cinnamon.
  3. Chill at least 2 hours before serving.

Notes

  • Stir the custard the whole time. Milk burns fast.
  • Low heat works best. Don’t rush it.
  • Let the custard cool before adding meringue.
  • Use fresh eggs for better meringue volume.
  • If you don’t have a thermometer, drop syrup into cold water. It should form a soft ball.
  • Best served cold the next day. The flavor settles and tastes even better.