Suspiro Limeño

Ingredients

Instructions

1. 1

   Set out 2 serving glasses. Separate the eggs, keeping the yolks for the base and the whites for the meringue. Measure all ingredients before you start; this dessert moves quickly once on the heat.

2. 2

   In a small heavy saucepan, combine the sweetened condensed milk and evaporated milk. Cook over low to medium-low heat, stirring constantly with a silicone spatula, for 8-10 minutes until the mixture thickens to a loose dulce de leche consistency and the spatula leaves a brief trail on the bottom. Do not let it boil vigorously or it may catch.

3. 3

   Take the pan off the heat. In a small bowl, beat the egg yolks with the vanilla extract. Add 2 spoonfuls of the hot milk mixture to the yolks while whisking to temper them, then whisk the yolk mixture back into the saucepan. Return to very low heat and cook for 1-2 minutes, stirring constantly, just until slightly thicker and glossy. Remove from the heat and stir in the pinch of cinnamon.

4. 4

   Divide the manjar base between the serving glasses. Let it cool for about 5 minutes so it settles and forms a soft top layer for the meringue.

5. 5

   For the meringue, place the caster sugar and Port wine in a very small saucepan. Bring to a steady simmer over medium heat and cook for 3-4 minutes until slightly syrupy, about 115-118°C if using a thermometer; it should form a thin thread from the spoon, not a dark caramel.

6. 6

   While the syrup cooks, whisk the egg whites to soft peaks. Rain in the fine sugar and continue whisking to medium peaks. With the mixer running on medium speed, slowly pour the hot Port syrup in a thin stream down the side of the bowl, not onto the whisk. Beat for 3-4 minutes until the meringue is thick, glossy, and just warm. It should hold a firm peak.

7. 7

   Spoon or pipe the Port meringue over the cooled manjar. Finish with a light dusting of cinnamon and serve slightly warm or at cool room temperature.

Nutrition per serving

Notes

• •Use a heavy-based saucepan for the milk base; it reduces the risk of scorching.
• •If you want a neater finish, pipe the meringue with a star nozzle rather than spooning it on.
• •Suspiro Limeño is traditionally quite sweet, so serve in small glasses as written.
• •A ruby Port gives fruity depth, but a tawny Port also works and adds nuttier notes.

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