Suspiro A La Limena

1. 1

   1. In a saucepan, boil both milks together until you get a thick cream.

2. 2

   2. Remove from heat and add egg yolks and vanilla. Cool and pour into a bowl.

3. 3

   3. In a saucepan, add the sugar and port wine enough to cover it.

4. 4

   4. Boil until it has a thick caramel.

5. 5

   5. In a separate bowl, beat egg whites for a meringue and add the syrup.

6. 6

   6. No stirring constantly until the syrup is cool.

7. 7

   7. Cover cream mixture with the meringue.

8. 8

   8. Sprinkle with cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.