A firm favourite in Lima (note the name), the Suspiro Limeño, also known as Suspiro a la Limeña and Suspiro de Limeña is a Peruvian dessert with a very interesting history. In the middle of the nineteenth century, Amparo Ayarza, wife of poet Jose Galvez, created the recipe for this Peruvian dessert. Galvez named it Suspiro de Limeña because of its sweetness and lightness, “like a woman’s sigh”. Also known as Suspiro Limeño, or the “sigh of Lima” in English, Limeña, pronounced Lee-main-nya, means a female resident of Lima, Peru.
This ‘Suspiros’ recipe below is the simplest one you can make but once you’ve got it mastered you could try adding almond flour or extract and port or Pisco. Make with fresh eggs and try using full-fat milk, cooked slowly, instead of the can of condensed milk for an even better flavour. Older recipes of this Peruvian dessert mention chicken breast boiled in milk, almonds and thickened with flour as their main ingredients. It was actually created as a bland food for people who are sick and weak. This easy to make Peruvian dessert is very sweet. If you don’t have a sweet tooth the taste might be too much for you so adjust the amount of sugar.
You’ll need a bit of time to prepare this dessert but don’t let you put that off. It’s usually a hit with everyone even after they’ve stuffed themselves on the main course.