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In a small pot, mix the sweetened condensed milk and evaporated milk. Cook over medium heat until it starts boiling, then continue cooking at medium-low heat, stirring with a wooden spoon until it caramelizes and resembles dulce de leche or manjar blanco. This takes at least 30 minutes. It's ready when you can see the bottom of the pot while stirring.
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In a separate bowl, lightly beat the egg yolks, then add a little of the milk mixture and stir. Add this mixture back to the pot and cook for an additional 1 minute. Turn off the heat and let it cool slightly. Fill the dessert plates with this mixture, filling them halfway. Let cool at room temperature.
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In another pot, mix the sugar with the wine and heat it without stirring until you get a thread-like syrup (to check, carefully drip a bit from a spoon over the pot; when it's ready, it forms a delicate thread).
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Meanwhile, beat the at high speed with an electric mixer the egg whites until stiff peaks form. Carefully add the syrup to the egg whites and continue beating until it cools down.
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Fill the dessert plates with the meringue (If you want a neater result, add the meringue with a piping bag) Sprinkle with cinnamon and enjoy!