Suspiro de limeña

Suspiro de limeña, also known as Suspiro a la limeña, is a cherished dessert in Peruvian cuisine. Its name, which translates to "Sigh of the lady from Lima" reflects its delicate and sweet nature. This delightful treat originated in Lima, Peru, in the mid-1800s, created by Amparo Ayarza, the wife of the poet José Gálvez. Gálvez named the dessert because its light and sweet qualities reminded him of a woman's gentle sigh.

The dessert features two main components: manjar blanco and meringue, both influenced by Spanish culinary traditions. Manjar blanco is a thick, creamy mixture similar to dulce de leche, made from milk, sugar, and almond flour. The meringue is crafted from egg whites and a syrup made from port wine and sugar. This dessert is a staple in Lima and other Peruvian cities and is also popular in Peruvian restaurants worldwide.

To make Suspiro de limeña, start by boiling whole milk and sugar until the mixture thickens and caramelizes to create the manjar blanco. This is then blended with egg yolks and sometimes a hint of vanilla. For the meringue, whip egg whites until they form stiff peaks, then fold in a syrup made by boiling port wine and sugar until it thickens. The final touch is a sprinkle of cinnamon on top.