Suspiro limeño with almond crunch and Italian meringue

Recipe for Suspiro limeño with almond brittle and Italian meringue

Hello! What a joy to have you here to prepare this culinary gem. The Suspiro limeño with almond crunch and Italian meringue is a Peruvian dessert that captivates with its sweetness and elegance. Together we will achieve that cloud-like texture and the perfect crunch.

Preparation time

To organize ourselves better, here are the estimated times. Remember that in the kitchen, patience is the best ingredient.

• Preparation: 30 minutes
• Cooking: 15 minutes
• Total: 45 minutes
• Servings: 6-8 units
• Difficulty: Intermediate

Ingredients

These are the elements we will bring to life in your kitchen. Make sure to have everything measured before turning on the heat.

For the manjar blanco

• 1 can condensed milk
• 1 can evaporated milk
• 4 egg yolks
• 1 teaspoon vanilla

For the Italian meringue and the brittle

• 4 egg whites
• 200 g sugar
• ¼ cup of port wine
• Toasted sliced almonds (quantity to taste)
• Cinnamon powder (for decorating)

Note on substitutions: If you can't find port wine, you can use a sweet wine like Marsala, although the classic flavor of this traditional sweet changes slightly. Almonds can be substituted with walnuts if you prefer another nut.

Utensils we will use

You don't need sophisticated equipment, with your home basics we'll work magic.

• Heavy-bottomed pot (important so the milk doesn't burn)
• Heat-resistant bowl
• Electric mixer (handheld or stand)
• Silicone spatula or wooden spoon
• Small glasses or cups for serving
• Small frying pan (for toasting almonds)

Preparation

Follow this step-by-step with confidence. I will guide you at every moment so that this Lima dessert turns out spectacular.

1. Preparation of the blancmange base

   In your heavy-bottomed pot, pour the condensed milk and evaporated milk. Bring it to medium heat. Here begins the ritual: you must stir constantly with the spatula. Don't walk away, because we want the mixture to thicken and take on a soft caramel color, what we call «manjar point». This will take about 15 to 20 minutes. You'll know it's ready when, by passing the spatula, you can see the bottom of the pot for a second before the mixture covers it again.

2. Tempering of the yolks

   This step is crucial for creaminess. In a separate bowl, lightly beat the egg yolks with vanilla. Take a little of the hot milk mixture (one large spoonful is enough) and add it to the yolks, beating quickly. This equalizes the temperatures and prevents the yolks from curdling like scrambled eggs when entering the pot. Now, pour this yolk mixture into the main pot.

3. Final cooking of the delicacy

   Lower the heat to minimum and cook for 2 more minutes, always stirring, until the texture is silky and slightly thick (remember that it will thicken further when cooled). Remove from heat. Let the temperature drop a bit and pour it into individual glasses, filling them halfway or three-quarters. Set them aside at room temperature.

1. Preparation of the Port syrup

   For the Italian meringue, put the sugar in a small pot and cover it with port wine (instead of water, to give it that unique character of the Lima region). Cook over medium heat without stirring, only moving the pot by the handle if necessary. We are looking for the «strong thread point»: if you lift a little syrup with a spoon and let it fall, a continuous thread should form that does not break easily.

2. Beating the meringue

   While the syrup is cooking, beat the egg whites in a clean, dry bowl until they are stiff (white and firm). When the syrup is ready, pour it over the egg whites in a very thin stream, continuing to beat at medium-high speed. Continue beating until the bowl feels cold to the touch and the meringue is shiny, firm, and silky. This is a soft meringue but stable.

3. Toasting of the crispy

   In a dry pan over medium heat, place the sliced almonds. Move them constantly so they brown evenly and release their essential oils. As soon as they are golden, remove them from the heat immediately so they don't become bitter.

To finish and serve

With the help of a pastry bag (or a spoon if you prefer a rustic style), place the meringue over the manjar base in the glasses, forming peaks or spirals. Sprinkle cinnamon powder generously, a classic of this sweet delight, and top with the almond crunch toasted. This dessert is ideal to serve at room temperature or slightly cool, but not frozen, to appreciate all its textures. If you like desserts with character, you will love this one, perhaps as much as a good Italian cake which also requires whisking technique.

Nutritional Information

Estimated values per serving.

• Calories: 450 kcal
• Proteins: 8 g
• Fats: 18 g
• Carbohydrates: 65 g
• Fiber: 1 g

7 keys to make it perfect

As a chef, I have learned that details make the difference. Here are my secrets to make your suspiro unforgettable.

1. Fresh almonds: Make sure the toasted almonds are crispy. If they are rancid, they will ruin the contrast with the cream.

2. Patience with the manjar: Do not try to speed up the process by raising the heat. Manjar blanco requires slow cooking to prevent it from crystallizing or burning at the bottom.

3. Egg whites without a trace of yolk: When separating the eggs, be very careful. Any fat in the egg whites will prevent the meringue from rising correctly.

4. Port wine makes the difference: Using a good Port wine not only adds flavor, but also perfumes the meringue in an elegant way. It is the soul of the old recipe.

5. Serving temperature: Although it is stored in the fridge, take it out 15 minutes before eating. The texture of the manjar softens and the flavors open up, something similar to what we recommend with a cold coconut and lemon tart so it's not hard.

6. Quality cinnamon: Use freshly ground cinnamon if possible. The aroma is much more potent and complements the sweetness of the milks.

7. Do not overbeat the final meringue: Once the bowl is cold, stop beating. If you continue, you can lose the silky texture we are looking for.

When is it ideal to enjoy it?

Suspiro Limeño is a dessert with a lot of personality and quite a bit of sweetness. It is ideal for closing a special weekend lunch or a family celebration where you want to show off something sophisticated yet homemade. Due to its intensity, it works wonderfully after main courses with character but not excessively heavy, acting as the sweet grand finale. Imagine serving it after an elegant dinner where the main course was a pepper steak; the contrast between the pepper of the main dish and the sweet smoothness of the suspiro creates an incredible balance on the palate. In 2026, we continue to value these classics that connect us with tradition amidst so much modernity.

Comparison table

Sometimes we confuse desserts by their ingredients. Here I show you how our protagonist differs from similar ones.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. Leave your comment and share your own little tricks! I'd love to know if you dared to prepare it and if you gave it your personal touch. Did you use cinnamon or innovate with cocoa? I'm reading you!

Culinary glossary

So you don't get lost in the recipe, here I explain some terms we used today.

Thread stage: It is the state of syrup when, upon letting it fall from a spoon, it forms a continuous and thin thread without breaking, indicating a high concentration of sugar.

Tempering: The action of equalizing temperatures. In this case, we heat the yolks with a little hot milk before adding them to the pot to prevent them from cooking suddenly.

Folding motion: A gentle mixing technique (usually with a spatula) done from bottom to top to incorporate ingredients without losing air from the preparation.

Italian Meringue: Type of meringue where egg whites are cooked by pouring a hot syrup over them while beating. It is the most stable and food-safe.

Crisp: Preparation with a crunchy texture, in this case achieved by toasting almonds, which adds contrast to the dessert.