Suspiro a La Limeña Recipe
James Bustamante is Native to New York but born to Peruvian parents. He has been traveling throughout Latin America since early 2003 and finally made his home in Peru. James has made his way by eating and traveling through almost every country in Central and South America.
Last Updated on February 17, 2021 by James Bustamante
The Suspiro a la Limeña recipe or Suspiro Limeño is a well-known local dessert. Peruvian cuisine is known for its savory dishes but did you know Peruvians love sweets as well? Check out the Suspiro a la limeña recipe that traces its origins to where else? Lima!
History of Suspiro a La Limeña
This Peruvian dessert originates in the19th century in the capital city of Peru, Lima and is considered as Peruvian as Lomo Saltado. The original recipe seems to date back to Amparo Ayrza who was the wife of Jose Galvez Barrenechea, a well-known Peruvian poet.
The name Suspiro a la Limena came from the poet himself. The story goes that as Jose Galvez Barrenechea went ahead to try the dessert his loving wife had prepared for him, he became delighted by the taste and texture.
His exact words apparently were “Suave y dulce Como el suspiro de una Mujer” which is Spanish for “soft and sweet like the sigh of a woman.”The name of the dessert literally means “sigh of the Limeña (a woman from Lima).”
Travelers notes: Jose Galvez Barrenechea’s wife, Amparo Ayrza, was known to be a great cook in Lima. Anyone who knew them was aware of her culinary skills.
The Suspiro a La Limeña recipe is a two-part dessert, the Manjar Blanco and the meringue, each can be classified as desserts on their own.
They were originally brought to Peru along with many other recipes and ingredients during the days of the Spanish conquistadores.
In Peru you will find that there are two different versions of Manjar Blanco, the first includes Milk, sugar, and rice flour as part of the ingredients list. The second version has Milk, sugar, and vanilla and it is the one used for the Suspiro a la Limeña recipe.
What is Manjar Blanco ?
Manjar Blanco is one of the Spanish desserts that forms half of the Suspiro a la Limeña recipe.
Manjar Blanco can be described as a sweet cream that is scented with cinnamon and lemon zest. The original recipe was quite different and had more ingredients though. It also included chicken breast, rice flour, sugar almonds, and if available, some milk.
The rice flower’s purpose was to thicken the sauce and was originally a middle easter technique that was adopted into Spanish cuisine. This version of manjar blanco uses milk or almonds, flour, cinnamon, lemon zest as well as sugar.
Preparation for Suspiro a La Limeña Recipe
The recipe begins with a base of egg yolks accompanied by an Italian-style meringue. The “Manjar Blanco” for this dessert is made with milk, sugar, egg yolks, and vanilla essence.
The egg yolk base can be attributed to a Peruvian take on the recipe and is what gives this dessert its signature orange/yellow color as well as the consistency. The meringue has egg whites, Port wine, and of course plenty of sugar.
Plating Suspiro a La Limeña
Inside a glass place the Manjar Blanco portion of the dish, be very generous with the servings. The second step is to have a good serving of the meringue over the Manjar Blanco. Lastly, sprinkle some powdered cinnamon over the Suspiro a la Limeña.
How to Make Suspiro a La Limeña
Estimate Cost : 20 USD
Time Needed : 00 days 00 hours 20 minutes
This tasty, sugary dessert will probably be one of the sweetest dishes you have ever tried. Even if you are a fan of sugary treats the Suspiro a la Limeña will undoubtedly take your love to a new limit. Peruvians like to cut the sweetness of this dessert with either a glass of water, a cup of tea, or a shot of Pisco
Travelers note: Pisco is a Peruvian Brandy made from grapes that grow in the Inca region of the country. There is even a town called Pisco in this region.
Combine the liquid Ingredients
Heat up a good saucepan over low heat and then pour the evaporated milk while you stir using a wooden spoon. After around 30 seconds add the condensed milk and continue to stir until the mixture takes on a caramel color. If you want another marker to let you know you’ve stirred enough then look to see if you can see the bottom of the saucepan. Once you see it, then the mixture is fine and you can take the saucepan off the heat.
Mixing the Eggs
Begin this step by separating the egg whites from the egg yolks. Place the yolks in a mixing bowl and begin to break down the eggs with a whisker. While you are whisking add 2 tablespoons of hot warm milk and continue to mix for around 20 seconds. Now take the egg yolks and place them in the saucepan with the other cooked ingredients.
Making the Syrup
In a separate saucepan go ahead and add the sugar, the water, and the port wine. Bring it all to a boil and leave it on high heat for 6-8 minutes. Take a spoon and take a bit of the liquid out, then drop it slowly back into the saucepan. You will be able to tell if this mix is ready when you can plainly see caramel forming as the mixture comes down.
The Meringue Topping
Now we take the egg whites and place them in a dry, clean bowl. Begin to beat them using a whisk, if you have an electric beater then by all means use it since this is the hardest part of the dish.
Beat the egg whites until soft peaks begin to form. If you are using an electric mixer set it to high speed and also wait for foamy eggy peaks to form.Adding The Syrup
In this step please begin to add the hot syrup slowly. Make sure that as you pour it is a slow, thin, steady stream of syrup going into the saucepan. Begin to whisk the mixture vigorously up to the point that it begins to take the consistency of meringue. This should end by the time the mixture is cold.
Serving the Suspiro a La Limeña
Go ahead and place the cooked milk mixture we first put together into cups or small wine glasses. Smaller containers are always better since this dessert is very rich. Once you have served a portion of the Manjar Blanco go ahead and place a scoop of the meringue directly over it. Lastly, you can dust some of the powdered cinnamon over the meringue.
Tools
- Saucepans
- Wire Whisk or Electric mixer
- Large wooden spoon
Materials
- 1 can of evaporated milk
- 1 can of condensed milk
- 3 whole eggs
- 1 cup sugar
- ¼ cup Port wine
- 2 tablespoons of water
- Some powdered cinnamon
Storing Suspiro a La Limeña
This Egg-based dessert will normally be served at room temperature but it can be served chilled as well. If you have any leftover Suspiro a La Limeña store it in the refrigerator.
Frequently Asked Questions About Suspiro a La Limeña
Where was the Suspiro a la Limeña first made?
It was first made in Lima, Peru by Amparo Ayrza, wife of Peruvian poet Jose Galvez Barrenechea.
When was the Suspiro a La Limeña first made?
The dessert was first put together in the 19th century.
Is Suspiro a La Limena made with egg whites or egg yolks?
The base for the dessert is the Manjar Blanco which is made with egg yolks.
Is the Suspiro a la Limeña very sweet?
The dessert is certainly one of the sweetest and richest desserts you will ever try. Peruvians will try to cut the sweetness with a shot of Pisco.
