Suspiro limeño is a classic Peruvian dessert that is very popular in Chile its irresistible for all ages Its easy and Ive been able to prepare it myself since I was little Try it you wont regret it
Prep Time
3 hrs
Dificult
Medium
Servings
3 hrs 45 mins
Ingredients
Instructions
Whisk together sweetened condensed milk
evaporated milk
vanilla
and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens
stirring constantly with a wooden spoon
about 30 minutes. Pour into a heatproof serving dish and set aside.
Whip egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold
about 3 hours. Sprinkle with cinnamon before serving.
Editor's Notes:
This recipe contains raw egg. We recommend that pregnant women
young children
the elderly
and the infirm do not consume raw egg. Learn more about egg safety from our article
How to Make Your Eggs Safe.
To pasteurize your egg whites
you can make a Swiss meringue: combine the 2 egg whites with about 1/2 cup granulated sugar in a stainless steel mixing bowl. Heat over a double boiler
stirring constantly
until sugar is melted and egg whites are hot to the touch. Remove from heat and whip until fluffy and stiff. Alternately
you can substitute 1/4 cup pasteurized liquid egg whites and save the raw egg whites for another use. Pasteurized whites take longer to whip
but will work just fine. Learn more about How to Pasteurize Egg Whites in our article.
