Suspiro Limeño

Instructions

1. 1

   Combine condensed milk and evaporated milk in a heavy saucepan over medium-low heat. Cook, stirring constantly with a wooden spoon, for 20–25 minutes until very thick, a deep golden color, and the mixture pulls away from the sides — this is the manjar blanco base.

2. 2

   Remove from heat. Working quickly, beat in egg yolks one at a time and add vanilla. The heat of the mixture cooks the yolks. Pour into individual serving glasses to ½ capacity. Cool to room temperature.

3. 3

   Make the Italian meringue: cook sugar and port in a saucepan to 245°F (firm ball stage). Meanwhile beat egg whites to soft peaks. Slowly drizzle in the hot port syrup while beating at high speed. Continue beating until the meringue is stiff, glossy, and cool.

4. 4

   Pipe or spoon the meringue over the cooled manjar in each glass, creating a decorative peak. Dust with cinnamon and serve at room temperature.