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Suspiro Limeño Recipe: Delicious Peruvian Dessert from Lima

Last Updated: June 23, 2020 · Posted Under: Recipes, Sweet Dishes & Desserts

Suspiro Limeno Recipe Sweet Dessert

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.

Suspiro Limeño Recipe Milk And Sugar Whipped

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.

Suspiro Limeño Recipe

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.

Suspiro Limeño Recipe

Suspiro de Limeña Recipe

Suspiro Limeño is a delicious Peruvian dessert made with milk, eggs, sugar, and port.
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Peruvian
Keyword: cream, sweet treats
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 401kcal

Ingredients

  • 1 can sweetened Condensed Milk
  • 1 can evaporated milk
  • 1 pinch salt
  • 2 egg yolks
  • 2 egg whites
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 cup Port or Pisco

Instructions

  • Put the two types of milk in a saucepan. If you use full fat milk instead of sweetened condensed milk try adding some more sugar to the final mix to bring up the sweetness. Simmer the milks on a very low heat.
  • Caramelising the milk can take a long time, up to an hour or more. Try for 40-45 minutes. An alternative method is to boil the condensed milk in the can for the same amount of time. It doesn’t take as much effort to keep an eye on the milk. Simmering the milk in a saucepan will definitely produce a better flavour however.
  • Whip the egg yolks and then add the caremalizing hot milks to the bowl. Beat thoroughly for about 20 seconds and then pour everything back into the saucepan with the vanilla. This makes the famous Dulce de Leche as it’s known in many Spanish speaking countries. In Peru they call it manjar blanco. You might also see manjar blanco referred to as blancmange.
    Suspiro Limeno Recipe - Whipping Egg Yolks
  • Next mix the port/pisco with the sugar and cook (bringing to the boil) in a saucepan until the mix becomes quite thick.
    milk and caremalizing hot milk for suspiro limeno recipe
  • Beat egg whites in a separate bowl.
    Suspiro Limena Recipe - Beating egg whites
  • Add this sticky syrup to the egg whites and beat with a spoon until it starts to look like whipped cream.
  • Add mix of sugar and egg white to the top of the manjar blanco in cups or bowls.

Notes

I prefer to serve this delicious dessert in small cups, but you can also use bowls or glasses. A great way to add the creamy mix of port, sugar, and egg white to the top of the manjar blanco is to use a chef’s piping bag.
Makes 6 servings
Make with the freshest, highest quality eggs you can find and try using full-fat milk instead of the can of condensed milk for an even better flavour.
Put the finished desert in the fridge to chill before serving. The dessert should be served cold. Don’t forget to add a pinch of cinnamon.
Enjoy!

Nutrition

Calories: 401kcal | Carbohydrates: 45g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 155mg | Potassium: 202mg | Fiber: 1g | Sugar: 44g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 327mg | Iron: 1mg

Looking for more great Peruvian dessert ideas? Check out our Crema Volteada recipe or our delicious Mazamorra Morada recipe.

Suspiro Limeño Peruvian Dessert Recipe
Suspiro Limeño Peruvian Dessert Recipe
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About Eat Peru

Peruvian foodie. I've been writing about the food of Peru for over 10 years.

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Reader Interactions

Comments

  1. Grace Adams

    December 3, 2017 at 5:11 pm

    Me gustó el postre. Fue un poco dulce.

    Reply
  2. Amanda

    January 22, 2019 at 6:43 am

    Can I leave out the port, as I would be making this for a Girl Scout event.

    Reply
    • Eat Peru

      January 22, 2019 at 7:42 am

      Yes, the port gives it a rich flavour. But it’s not to everyone’s liking either. Leave it out and it’s still a great recipe.

      Reply
  3. abdulmuqeet

    April 21, 2019 at 9:42 am

    Me gustó el postre. Fue un poco dulce.

    Reply
  4. Kate

    September 30, 2019 at 9:10 pm

    I made this the other day, it was delicious but my meringue became brown when I added the port syrup . Did I do something wrong?

    Reply

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