"Suspiro de Limeña" or Sigh of a Woman from Lima

Ingredients

• 400 g evaporated milk
• 400 g condensed milk
• 2 egg yolks
• 4 egg whites
• double the weight from the egg whites in sugar
• 100 ml port wine
• cinnamon to garnish

Instructions

1. 1

   --- For the base ---

2. 2

   Cook the milks on low heat stirring all the time with a spatula until you get coating consistency: you should be able to draw a line across the spatula without it getting covered again.

3. 3

   Turn off the heat and add the egg yolks, mixing with a whisk really fast.

4. 4

   Pass through a sieve and into the individual containers or in a large container.

5. 5

   Once cooled to room temperature put in the fridge for at least 4 hours.

6. 6

   --- For the meringue ---

7. 7

   Make a Swiss meringue: put the egg whites and sugar in a mixing bowl in a bain marie and mix every once in a while. Remove it from the heat once all the sugar has dissolved.

8. 8

   Whip on high speed until the meringue comes to room temperature

9. 9

   Add the port wine and mix.

10. 10

    Put in a pastry bag and top the base with it. You can achieve the same texture as me by sticking the back of a spoon to the meringue and pulling up.

11. 11

    Garnish with powdered cinnamon.