# @sweetportfolio on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DGqMmSkuGRX
- **Gondola URL:** https://gondola.cc/posts/27042887-sweetportfolio-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/9e2a155f20.jpg
- **Posted:** 2025-03-01T14:02:10.000+00:00
- **Account Owner:** Valentina Mussi @sweetportfolio (@sweetportfolio) — https://gondola.cc/sweetportfolio

## Caption

Peruvian Suspiro Limeño🇵🇪✨🍦 // Latin American Desserts Ep. 2

Welcome back! Our second country is one of the most requested ones on my previous video: PERÚ. You’ve probably seen this iconic dessert at Peruvian restaurants and if you haven’t tried it, what are you waiting for!! Yes, it’s very sweet but so good. The texture is soft and creamy like no other.

✨Ingredients:
-1 can (14 oz) sweetened condensed milk
-1 can (12 oz) evaporated milk
-4 egg yolks
-1 tsp vanilla extract
-1 cinnamon stick
-4 egg whites
-1 cup granulated sugar
-1/3 cup port wine
-Ground cinnamon (for garnish)

To make the base (manjar blanco): In a medium saucepan, pour the condensed milk, evaporated milk, vanilla extract, and add the cinnamon stick. Cook over medium heat, stirring constantly with a spatula to prevent sticking. In Keep cooking for about 20 minutes, until the mixture thickens and turns a golden color (lighter than dulce de leche). Once cooked, remove the cinnamon stick and discard.

In a small bowl, lightly whisk the egg yolks. Slowly temper the yolks by adding a few spoons of the manjar mixture, whisking quickly to avoid scrambling. Then, add the yolks to the pot and stir until the mixture thickens further. You may cook it and turn up the heat for an extra minute or two if needed. Pour into 4 glass containers and cool down.

To make the meringue:  In a small saucepan, combine the sugar and wine. Heat over medium-high and cook until the syrup to reaches a soft-ball stage (around 240°F or 115°C). It will bubble up a lot.

While the syrup heats, beat the egg whites in a stand mixer medium speed until soft peaks form. With the mixer running, slowly pour the hot syrup into the egg whites in a steady stream. Increase the speed to medium-high and keep mixing until stiff, glossy peaks form, and the bowl feels cool to the touch. Should be around 8 minutes. Add meringue to a piping bag and pipe on top of the manjar custard. Cool for about 30 minutes, then refrigerate for at least 2 hours before serving. Sprinkle ground cinnamon and enjoy!
.
.
.
.
.
.
—
#comidaperuana #meringue #manjarblanco #peruvianfood #latinfood #dessertrecipe #desserts  #suspirolimeño

## Stats

- **Views:** 0
- **Likes:** 58
- **Shares:** 0
- **Comments:** 0

## Tags

suspirolimeño, comidaperuana, peruvianfood, manjarblanco, meringue, desserts, latinfood, dessertrecipe

---
Copyright (c) Gondola