Sweet temptation: learn the history of the delicious Suspiro a la limeña

The gastronomy of Peru is not only renowned for its typical dishes, but also for the quality of its exquisite desserts. Sweets of all types and flavors that perfectly complement a lunch during the day or an afternoon lunch. Each one with its own origins and traditions, which are literally the cherry of the Peruvian cuisine.

Savoring a provocative Mazamorra morada, some juicy Picarones or a tempting King kong of blancmange are the dream of every good palate. Among the many benefits that Peruvian pastry offers, one stands out for its singular name and special sweetness: the Suspiro a la limeña.

Also recognized for its intensity of flavors, this delicacy can be found in all restaurants in Lima and it is usual to accompany it with a cup of iced tea or a glass of pisco to make the delight more pleasant.

Poetry made dessert
The particularity of its name is born thanks to the Peruvian writer José Gálvez Barrenechea who, when he tried for the first time this dessert prepared by his wife Amparo Ayarez - an expert cook who devised the recipe -, was delighted with the pleasant flavor. The poet described its texture with a romantic verse: "a soft and sweet sigh of a woman".

The origin of Suspiro a la limeña dates back to the beginning of the 19th century, although most of its ingredients were brought from Spain during the colonial period. Among them stand out the blancmange, the main base for its elaboration, as well as the meringue.

Sublime preparation
There are a large number of recipes to prepare this delicacy. Of all of them, we have chosen one of the simplest and most practical.

First, pour the evaporated milk into a pot and add the condensed milk. Simmer and stir until acquire a homogeneous texture. After a few minutes, remove the pot and add the vanilla extract and the yolks. Return the mixture to the fire to continue stirring for a few more minutes. Finally, remove and wait for it to cool.

José Gálvez, peruvian poet, named it Suspiro de Limeña because of its sweetness and lightness, “like a woman's sigh”.
Credit: PromPerú.

To prepare the sirup, you must first mix the sugar with the port wine. Then beat the egg whites and slowly add the initial combination until it turns into meringue. Once it is ready, we recommend serving in small glasses, first placing the cream and then the meringue. Add a pinch of cinnamon to give it the finishing touch.

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