Delicious peruvian dessert that you can easily make at home.

The origins of the Suspiro Limeno dessert are in the middle of the nineteenth century in Lima, Peru. The first known record regarding its development is in the New Dictionary of American Cuisine, published in 1818, where it was named “Manjar Real del Peru” (Royal Delight of Peru). Its history starts with the wife of poet Jose Galvez, Amparo Ayarez, who invented the Suspiro Limeno recipe. Galvez gave it its name because it is sweet and light “like a woman’s sigh”.



  • 1 (14 ounce) Can sweetened condensed milk
  • 1 (12 fluid ounce) Can evaporated milk
  • 1 Tablespoon vanilla extract
  • 2 Beaten egg yolks
  • 2 Beaten egg white
  • 1 Cup confectioners sugar
  • 1/4 Teaspoon ground cinnamon (optional)


  • Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan.
  • Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes.
  • Pour into a heatproof serving dish and set aside.
  • Whip the egg whites with confectioners sugar to stiff peaks.
  • Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours.
  • Sprinkle with cinnamon before serving.