Cuisine Latin American South American Peruvian Suspiro Limeño 4.1 (9) 7 Reviews 3 Photos Suspiro limeño is a classic Peruvian dessert that is very popular in Chile, it's irresistible for all ages. It's easy and I've been able to prepare it myself since I was little. Try it, you won't regret it! Submitted by fran from chile Updated on January 6, 2023 Save Rate Print Share Close Add Photo 3 3 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 3 hrs Total Time: 3 hrs 45 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 ¼ teaspoon ground cinnamon (Optional) Directions Whisk together 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 egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving. Editor's Notes: This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe. To pasteurize your egg whites, you can make a Swiss meringue: combine the 2 egg whites with about 1/2 cup granulated sugar in a stainless steel mixing bowl. Heat over a double boiler, stirring constantly, until sugar is melted and egg whites are hot to the touch. Remove from heat and whip until fluffy and stiff. Alternately, you can substitute 1/4 cup pasteurized liquid egg whites and save the raw egg whites for another use. Pasteurized whites take longer to whip, but will work just fine. Learn more about How to Pasteurize Egg Whites in our article. I Made It Print 23 home cooks made it! Nutrition Facts (per serving) 401 Calories 12g Fat 62g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 401 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 109mg 36% Sodium 171mg 7% Total Carbohydrate 62g 23% Dietary Fiber 0g 0% Total Sugars 62g Protein 12g 23% Vitamin C 3mg 3% Calcium 359mg 28% Iron 0mg 2% Potassium 462mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.