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Chirimoya’s Suspiro Limeño

  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 9
  • Servings 6

Ingredients

1
can (14 oz) condensed milk
1
can (12 oz) evaporated milk
3
egg yolks
1
cup cherimoya pulp, mashed
1
cup sugar
1/4
cup Oporto wine
2
tablespoons water
3
egg whites
1
teaspoon ground cinnamon

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Substitute chirimoya with guanábana puree, lúcuma or any other fruit of your choosing.

Morena Cuadra Few desserts are as Peruvian, more especifically Limean, than a suspiro limeño (Literally called Sigh from Lima). It is simple deliciousness; however, sometimes it can be too sweet. The layer of manjar blanco, a delicacy made of yolks combined with chirimoya or guanábana is exquisite, plus the Italian meringue foam made with Oporto gives a very rich flavor to the combination. If you want to surprise your guests or your family with a very original dessert, here you have an excellent option.

Suspiro limeño is served in small wine glasses because it is very sweet.

Directions

  • 1 In a deep, thick pot, combine the condensed and evaporated milks. Cook at medium to low heat for 25 minutes approximately. Stir constantly. It is ready when you can see the bottom of the pot. Remove from the heat.
  • 2 Combine the yolks in a small bowl. Add one large spoon of the hot milks and mix. Pour the yolks mix in the pot with the hot milks and stir well. Incorporate the chirimoya pulp and let cool at room temperature.
  • 3 In another small pot, combine the sugar, Oporto and 2 tablespoons of water. Bring to a boil and stir until it dissolves, but don't touch afterwards because it will become sugary. Boil until it gets the consistency of syrup, so once you pour a bit it becomes as thin as a fine thread.
  • 4 Meanwhile, beat the egg whites at high speed in the mixer. When they get at stiff peak, add the hot syrup slowly (in the shape of a very fine drip). Continue to beat until the meringue is brilliant, firm and at room temperature, approximately 10 minutes.
  • 5 Pour the manjar blanco de chirimoya in transparent wine glasses, up to half of the glass. On top, add a portion of manjar blanco with the help of a piping bag. Sprinkle with cinnamon and let cool.
  • 6 Serve at room temperature or even better, cold.

Morena Cuadra Few desserts are as Peruvian, more especifically Limean, than a suspiro limeño (Literally called Sigh from Lima). It is simple deliciousness; however, sometimes it can be too sweet. The layer of manjar blanco, a delicacy made of yolks combined with chirimoya or guanábana is exquisite, plus the Italian meringue foam made with Oporto gives a very rich flavor to the combination. If you want to surprise your guests or your family with a very original dessert, here you have an excellent option.

Rate and Comment

Morena Cuadra Few desserts are as Peruvian, more especifically Limean, than a suspiro limeño (Literally called Sigh from Lima). It is simple deliciousness; however, sometimes it can be too sweet. The layer of manjar blanco, a delicacy made of yolks combined with chirimoya or guanábana is exquisite, plus the Italian meringue foam made with Oporto gives a very rich flavor to the combination. If you want to surprise your guests or your family with a very original dessert, here you have an excellent option.