A Little History...
The “suspiro de limeña,” also known as the suspiro limeño or the suspiro a la limeña, is a traditional dessert of Peruvian cuisine that
originates from the Peruvian capital of Lima. The origins of the dessert began in the middle of the 19th Century in the city of Lima, Peru; however, it has a clear Islamic influence. The first information that we have in regard to the production of the dessert is summarized in the “New American Dictionary of Cooking” from the year 1869, under the name of Manjar Real del Perú.
The story of its production began with the wife of the poet José Gálvez Barrenechea, also known as Amparo Ayarez, who invented the recipe. The poet named the dessert “because it is smooth and sweet like the sigh of a woman,” therefore today it is known as the “sigh of the woman from Lima,” or suspiro de limeña.
It was presented as a thick cream made of milk, almonds and sugar; made of ingredients of Iberian and Arab origin.
Manjar blanco, as it is described above, was considered to be a medieval dish that the Spanish contributed to the rest of Europe. In France it was called mangier blanc," and in Italy "Blanc mangieri."
In Peru there were two versions of menjar blanc: one with manjar blanco and chicken breast, with sugar and thickened with rice flour; and the other with manjar blanco without the chicken, and only with sugar and flour. From the second version is where the Suspiro de Limeña was born.Another element of the Suspiro de Limeña is the meringue, a dessert also brought to Peru by the Spanish. In Spain a dessert known as “Suspiro” is made with a base of meringue. We can understand that the name of the Peruvian dessert derives from combining some creativity with the traditional “sigh” from Spain.
This dessert is consumed principally in the city of Lima, although other cities in Peru also consume it, as well as a few countries that border Peru. Over the past few years, due to the internationalization of Peruvian cuisine, the consumption of the dessert has extended to other countries around the world, especially where Peruvians have emigrated and opened restaurants.
Paper on the History of Wine and Cuisine at the Peruvian Sommelier School
The traditional recipe of this dessert, which serves approximately 6 to 8 people, is the following:
For the Meringue
1 cup or 200 grams of sugar
180 grams of egg whites
A few drops of aromatic Pisco (we recommend Torontel)
For the “manjar blanco”
1.5 cups of port
Decoration:
Put the milk in a pan with the cinnamon. Cook over low heat until a thick “manjar blanco” or dulce de leche is formed. If you do not have evaporated milk, you can make manjar blanco by substituting 3 cups of fresh milk and 2 ¼ cups of sugar.
Recipe Ingredients
Preparation
It is made with a base of manjar blanco (also known as menjar blanc or dulce de leche) which dates back to the medieval cultures. Manjar blanco came to Peru from Spain.
Cinnamon
1 can of condensed milk (1 ¼ cup). Can
substitute a can of evaporated milk with 150 grams of sugar
1 can or 1 ¾
cup of evaporated milk.
1 cinnamon
stick
5 egg yolks
1 teaspoon
vanilla
Let cool.
Add the egg yolks and the vanilla. Let cool slightly.
Place into individual cups or a dessert mold.
Make syrup out of a cup of sugar and port, until it is
in the thread stage
Beat the egg whites into peaks. Slowly add the syrup
and make a meringue (same process as making an Italian meringue). Continue to
beat until cool.
Decorate the cups with the meringue and sprinkle
cinnamon on top.
Translated by Katrina Heimark
Pisco bilingual magazine
June 2011
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