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    SUSPIRO DE LIMEÑA     

   Ingredients :
 
1 can (1 ¼ cups) condensed milk (or 1 can of evaporated milk and 150 g of sugar)
1 can or 400 ml of evaporated milk
1 stick of cinnamon
5 egg yolks
1 teaspoon vanilla
1 cup or 200 g sugar
¼ cup of port wine
2 egg whites
Ground cinnamon

   Preparation:

In a medium-size saucepan combine milks with cinnamon. Bring to a boil stirring constantly with a wooden spoon until creamy and thick. Let stand for 10 minutes.

Beat egg yolks, add vanilla and gradually incorporate to milk preparation, mixing well.

Pour into a serving bowl or individual cups.

In a medium-size saucepan combine sugar and port wine. Bring to a boil and continue until syrup reaches the soft ball stage (230° F on a candy thermometer).

Beat egg whites until stiff. Start pouring the hot syrup into the whites and continue beating until meringue is cool and thick.

Top the cups with meringue and sprinkle with cinnamon.
        6 to 8 servings
       
Reviews for: SUSPIRO DE LIMEÑA

From , Perú :
Excellent!

From Miami, USA :
Love this dessert, my favorite peruvian dessert but could never find the recipe, thanks.

From Lima, Perú :
Hey, this is the best thing I have ever eaten, it is delicious. I made it for a classroom project and I got a 20, good!!!

From Los Angeles, USA :   
I took this recipe to my classroom for a project. Everybody enjoyed it. It is delicious!
 
 
 
 
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