The Suspiro a la Limeña

The suspiro de limeña (suspiro a la limeña - suspiro limeño) is a meaningful sweet of Peru, it is for the most part consumed in the city of Lima, yet can frequently be found all through the country (particularly in gastronomic fairs).

HISTORY

This delightful Peruvian sweet arisen during the nineteenth century, in the Peruvian capital by the hand of Doña Amparo Ayarez, spouse of the writer José Gálvez Barrenechea, who called the pastry with this particular name, since she said it was delicate and sweet as the "moan of a limeña".

Gloria Hinostroza brings up that around then meringues were called suspiros. There were numerous assortments of suspiros: prepared, organic product, yolks, among others. These days, in the areas, meringues are as yet called suspiros.

Today the suspiro de limeña is one of the lead treats of our country.

RECIPE

INGREDIENTS (Serves 5)

Caramel

• 4 egg yolks

• 1 can evaporated milk

• 1 can condensed milk

• 1 tsp vanilla essence

Port Meringue

• 4 egg whites, room temp

• 1 cup caster sugar

• ½ cup port (called Tawny in Australia)

• Ground Cinnamon, for dusting

TIPS - You can make this dessert ahead of time as it keeps in the fridge for up to a week.

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