The poet José Galvez gave this Peruvian dessert its name (which means “Lima girlʼs sigh”) because of its sweetness and softness. For delicious variations, you can flavor it with fresh fruit.
Serves: 6Hands-on: 1 hour 15 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 2 cans (12 oz.) evaporated milk
- 1 can (14 oz.) sweetened condensed milk
- 5 egg yolks
- 1 cup sugar
- ¼ cup Port wine
- 2 Tbsp. water
- 3 egg whites
- 2 tsp. ground cinnamon
- In a heavy saucepan, cook the evaporated milk and the sweetened condensed milk over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns a pretty caramel color, or until you can see the bottom of the saucepan, about 45 minutes. Turn off the heat.
- Put the egg yolks in a bowl and beat with a wire whisk. Add 4 tablespoons of the hot milk mixture and keep beating for a few seconds. Pour everything back in the saucepan, mix carefully, and cool.
- To make the Italian meringue: In another saucepan, mix the sugar, the Port wine, and 2 tablespoons water, stirring to dissolve the sugar. Bring to a boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon, or reaches 123°F on a candy thermometer.
- Meanwhile, beat the egg whites with an electric mixer at high speed until soft peaks form (when you lift one of the beaters and it has a soft cloud of meringue foam around it). Add the hot syrup in a thin stream while beating the meringue. Continue beating until cool.
- To serve: Pour about ¼ cup of the caramel mixture, cooled to room temperature, into martini or any other nice glasses. Put the meringue in a pastry bag and crown the glasses with a nice, tall dollop of meringue. Sprinkle with cinnamon and refrigerate until serving time.