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Suspiro de Limeña - Peruvian Caramel Meringue Parfait


Suspiro de Limeña - Peruvian Caramel Meringue Parfait

Suspiro de Limeña

Marian Blazes

A dessert whose name means "the sigh of a woman (from Lima)," must be something special. Suspiro de limeña is a classic Peruvian recipe, quite unusual and delicious. The bottom layer is made of dulce de leche (known as manjar blanco in Peru) that has been enriched with egg yolks. The top is a sweet, stiff meringue made with port wine. The combination is rich, sweet, creamy and might just make you sigh with contentment.

Homemade dulce de leche (see recipe here) is wonderful, but if you are short on time you can easily substitute purchased dulce de leche.

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes


  • 1 1/2 cups dulce de leche, homemade or purchased (see link to recipe below)
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 1/2 cups sugar
  • 1 cup port wine
  • Cinnamon


  1. Prepare the dulce de leche (recipe here), or heat purchased dulce de leche in a saucepan just to boiling (while stirring constantly to prevent sticking and burning).

  2. Remove from heat and whisk in the 4 egg yolks, one at a time, until well mixed. Stir in a teaspoon of vanilla and pinch of salt to taste.

  3. Let mixture cool slightly, then pour into serving pieces while still warm. Divide dulce de leche into 6 to 8 individual glasses or cups, or one larger dish.

  4. Bring port, sugar, and a pinch of salt to boil in a saucepan.

  5. Add the egg whites to the (very clean) bowl of a standing mixer.

  6. When the temperature of the port/sugar mixture reaches about 240 degrees Fahrenheit (115 degrees Celsius), or after about 3 minutes, turn on the mixer and start beating the egg whites. When the temperature reaches 248 degrees Fahrenheit (120 degrees Celsius), remove the syrup from the heat. The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened slightly.

  7. The egg whites should be forming stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites while beating. Continue to beat the meringue until it cools, about 5 minutes.

  8. Using a pastry bag with a round or star tip (or a ziplock bag with one corner cut off), pipe the meringue decoratively on top of the dulce de leche. (You may end up with extra meringue).

  9. Chile suspiro until ready to serve. Sprinkle meringue with cinnamon and serve chilled or at room temperature.

Makes 6 to 8 individual parfaits.

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