The sigh of Lima – caramel meringue dessert

Suspiro Limeno

INGREDIENTS:
For the caramel custard:
2 cans sweetened condensed milk (2 x 397 g)
2 cans condensed milk (2 x 397 g)
6 yolks
vanilla

For the egg whites (meringue) layer:
4 egg whites
250 g sugar
40 ml water
35 ml port wine (or liqueur of your choice)
a pinch of salt

cinnamon for sprinkling

PREPARATION:
Caramel layer
Put the two types of condensed milk along with the vanilla in a saucepan. Bring to a boil and then lower the heat. Boil while stirring over low heat until the mixture thickens for 30-35 minutes, until it becomes light caramel in color.
Beat the yolks in a bowl. Add the hot caramel mixture slowly while continuing to beat with the mixer. Then transfer the whole thing back to the saucepan and keep on stirring until it thickens and starts boiling. Serve in glasses.

Egg whites (meringue) layer
Beat the egg whites together with a pinch of salt. Meanwhile heat the water, port wine and sugar until they turn into a syrup. Once it starts boiling boil for another 3 minutes. Pour it slowly into the egg whites while stirring. Keep on beating until the mixture chills. Put it into a pastry bag and pip it into the glasses. Sprinkle with cinnamon and serve.

Suspiro Limeno

Suspiro Limeno

Suspiro Limeno

Suspiro Limeno