Peruvian Caramel and Liqueur Meringue (Suspiro De Limena)

1. 1

   To make the suspiro manjar, place the egg yolks in a bowl and lightly beat together and set aside.

2. 2

   Pour the condensed and evaporated milks into a saucepan over medium heat.

3. 3

   Stir continuously for 15 minutes, or until it starts to thicken.

4. 4

   Reduce heat to low, then whisk a ladleful of milk mixture into egg yolks.

5. 5

   Strain mixture back into pan, add the vanilla and stir for another 2 minutes.

6. 6

   Remove from heat, then divide between martini glasses.

7. 7

   Stand at room temperature to cool.

8. 8

   To make the liqueur meringue, place the sugar and port in a saucepan over low heat and stir until sugar dissolves.

9. 9

   Simmer, without stirring, until the syrup forms a thin thread when a little bit of it is dropped into a glass of cold water.

10. 10

    While syrup is cooking, using electric beaters, beat the eggwhites and salt until soft peaks form.

11. 11

    Beating continuously, very slowly and gradually trickle the syrup into the eggwhites and continue to beat until meringue is cool, thick and shiny.

12. 12

    Spoon meringue over the suspiro manjar, dust with cinnamon and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

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