This easy dulce de leche dessert is the simple and easy version of the well-known suspiro limeño.
All of us who have ever prepared suspiro limeño know that it’s quite laborious to make, and YES it’s delicious (that’s why it’s one of the best known South American desserts worldwide) but if we think about it, the most tedious part of the recipe is to make the white dulce de leche from scratch so a very valid question is why not use dulce de leche, And thus avoid all this previous work? And then this easy dulce de leche dessert is born.
Preparing this dessert they will take a third of the time (or even less) of the original recipe and you´ll end up with a beautiful dessert, perfect to show off and so similar to the original suspiro limeño that almost no one will notice the difference.
This dessert is ideal to serve in glasses o jars or in a footed trifle bowl, since in addition to delicious it has a very striking appearance, and can also be prepared 2 or 3 days in advance without any problem (in that case sprinkle the cinnamon at the last minute, as it could dye the meringue).
The original recipe is with Oporto o Port wine (but I know is hard to find it), but it can be replaced by cognac or rum, and a less orthodox option but one that is my favorite is with amaretto or almond liqueur.
Easy dulce de leche dessert
Ingredients
For the dulce de leche mix:
- 1 can evaporated milk 12fl oz
- 1 cup dulce de leche
- 5 egg yolks
- 1 tablespoon cognac or rum
For the meringue:
- 5 egg whites
- 1 1/2 cup granulated white sugar with 1/4 cup water
- Cinnamon powder for sprinkling
Instructions
For the dulce de leche mix:
- In a bowl mix the yolks with the liquor. Reserve.
- In a small pot mix the dulce de leche with the evaporated milk, cook over medium heat, stirring occasionally, for 15 minutes, until thickened.
- Take out about half a cup of the mixture and add it to the reserved yolk mixture, mix well.
- Strain the yolk mixture and add it to the pot, cook stirring over low heat for a few seconds, mostly to mix well.
- Pour this mixture into the glasses where we will serve them and let cool to room temperature while we prepare the meringue.
For the meringue:
- In a small pot heat the sugar with the water over low heat until it becomes hair syrup, to know if it is at this point we must (carefully since it is very hot) let the syrup drip with a spoon on the pot, and when it is ready a delicate hair will form.
- Meanwhile beat the egg whites until they are white and firm, add the syrup and continue beating until cold.
- Fill the glasses with meringue and take to the refrigerator. Before serving, sprinkle with cinnamon and enjoy!