Suspiro a la limena is Lima's signature dessert: a layer of manjar blanco (dulce de leche) topped with port-flavoured Italian meringue and dusted with cinnamon, served in a glass.

The name 'sigh of a Lima woman' was given by 19th-century poet and writer Jose Galvez Barrenechea to his wife Amparo Ayarza's recipe. The dish formalised in mid-19th-century Lima patisseries; queso fresco-fortified manjar replaced earlier almond-thickened versions. Now the canonical end of every criolla meal in Lima.

Where to eat Suspiro a la Limena in Lima

4 editor picks for Suspiro a la Limena in Lima, ranked by editorial score. All Lima signature dishes · Suspiro a la Limena across every city.

  • Astrid y Gaston

    Order The tasting menu, anchored by the cuy pekines (Peking-style guinea pig).

    Astrid y Gaston at Casa Moreyra in San Isidro is Gaston Acurio and Astrid Gutsche's 1994 flagship, in a 17th-century San Isidro hacienda from 2014.

    DetailsDirections

  • Isolina

    Order The tacu tacu with steak and a portion of the carretillero ceviche.

    Isolina at Av San Martin 101 in Barranco is Jose del Castillo's 2015 criolla taberna, a tribute to his mother Isolina Vargas and her Lima home cooking.

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  • Cosme

    Order The chef's tasting plates, anchored by the modern aji de gallina and beef tartare.

    Cosme at Calle Tudela y Varela 162 in San Isidro is chef James Berckemeyer's comfort-Peruvian room, opened 2015 after training under Gaston Acurio.

    DetailsReserveDirections

  • El Bolivariano

    Order The aji de gallina and the lomo saltado; finish with a suspiro limena.

    El Bolivariano in Pueblo Libre Lima is the criolla institution housed in a republican casona, tracing tradition to the 1780s with the canonical carta.

    DetailsReserveDirections

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Make it at home

Serves Serves 490 minIntermediate

Ingredients

  • 1 tin (400g) condensed milk
  • 1 tin (400ml) evaporated milk
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 120g caster sugar
  • 60ml port wine
  • 4 egg whites
  • Ground cinnamon to dust

Method

  1. In a heavy saucepan, combine condensed milk and evaporated milk. Cook over low heat 20 minutes, stirring continuously, until thick and caramel-coloured.
  2. Off heat, whisk in the egg yolks one at a time, then vanilla. Pour into 4 serving glasses, filling halfway. Cool.
  3. Make the port-meringue: combine sugar and port wine in a small pan, bring to a gentle simmer 5 minutes until syrupy.
  4. Whip the egg whites to soft peaks. With the mixer running, slowly pour in the hot port syrup. Continue whipping to stiff, glossy peaks.
  5. Spoon the meringue over each glass, mounding the top.
  6. Dust with ground cinnamon. Chill 1 hour before serving.

Editor tip. The manjar should be the consistency of dulce de leche, not flowing. If too thin, simmer longer; if too thick, thin with a splash of evaporated milk.

Common allergens: Dairy, Egg.