Suspiro de Limeña (Peruvian Dessert)

Ingredients

• 1 (12 fl oz) can evaporated milk ((340g))
• 1 (14 oz) can sweetened condensed milk ((296g))
• 2 egg yolks, (at room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 tablespoons Port
• 2 egg whites, (at room temperature)
• 1 teaspoon ground cinnamon

Instructions

1. 1

   --- For The Manjar ---

2. 2

   Place the egg yolks in a small bowl.

3. 3

   Place the evaporated and sweetened condensed milks into a large, shallow pan. Boil over low heat for 10 minutes.

4. 4

   Turn off the heat and take ¼ cup of the mixture; with one hand whisk the egg yolks constantly, with the other hand pour in the ¼ cup of manjar mixture, a little bit at a time.

5. 5

   Pour the manjar/egg yolk mixture into the manjar in the pan and add the vanilla extract. Mix well and cook over medium heat for 3 minutes.

6. 6

   Transfer to individual cups, filling only half way.

7. 7

   --- For The Meringue ---

8. 8

   In a small pan, over low heat, boil sugar and Port for 3 minutes. Set aside.

9. 9

   Add egg whites to a clean bowl.

10. 10

    Whip egg whites with an electric mixer until fluffy.

11. 11

    With the mixer still on, pour in the Port syrup slowly. Beat until thick and glossy.

12. 12

    Fill a piping bag with the meringue and pipe over the manjar.

13. 13

    Sprinkle with ground cinnamon.