Dessert

Suspiro a la Limeña

A dish that layers a thick milk-and-yolk custard beneath a light port-wine meringue dusted with cinnamon.

What you’ll need

• sweetened condensed milk: 400 g
• evaporated milk: 400 ml
• egg yolks: 6 pcs
• egg whites: 4 pcs
• sugar: 180 g
• port wine: 100 ml
• cinnamon: 3 g
• fine salt: 2 g

How to make it

1. Use pasteurized eggs. Separate the yolks and whites into clean bowls, keeping every trace of yolk out of the four whites; leave the whites at room temperature and keep the yolks cool.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.