Suspiro Limeño

Instructions

1. 1

   Combine condensed milk and evaporated milk in a heavy saucepan. Cook over medium-low heat, stirring constantly, for 40-50 minutes until thick and golden.

2. 2

   Remove from heat and whisk in the egg yolks one at a time. Add vanilla extract. Pour into serving glasses and let cool.

3. 3

   Make a syrup by boiling sugar with 2 tablespoons of water until it reaches soft ball stage.

4. 4

   Beat egg whites to stiff peaks. Slowly pour in the hot syrup while continuing to beat. Add port wine.

5. 5

   Spoon the meringue over the cooled dulce de leche base. Sprinkle with cinnamon and refrigerate for at least 2 hours before serving.