Peruvian caramel and meringue pie

Peruvian caramel and meringue pie

Suspiro a la Limeña

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

Translating as ‘sigh to Lima’ this Peruvian meringue is a very sweet and rich dessert that is best cut into small portions for eating — a little goes a long way! Its smooth caramel base topped with marshmallow meringue make it simply sigh-worthy.

Ingredients

Quantity Ingredient
1/2 cup tinned condensed milk
375ml tinned evaporated milk
3 large eggs, separated
1/2 teaspoon natural vanilla extract
1 cup caster sugar
1 cup port
ground cinnamon, for dusting

Method

  1. To make the base of the pie, combine the condensed milk and evaporated milk in a medium-sized saucepan and bring to the boil. Reduce the heat to low and simmer for 20 minutes, stirring frequently until the mixture turns a caramel colour and thickens to coat the back of a spoon. Remove from the heat.
  2. Place the egg yolks in a medium-sized bowl and gradually pour in the caramel milk mixture, stirring constantly to prevent the egg yolks from scrambling. Stir in the vanilla, then return the mixture to a clean saucepan over low heat and stir continuously for 3–5 minutes, or until thickened. Pour into a 20 cm glass pie dish or eight shallow serving glasses. Set aside.
  3. To make the meringue topping, combine the sugar and port in a small saucepan over low heat. Stir for 3–5 minutes, or until the sugar has dissolved.
  4. Meanwhile, using an electric mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Pour in the warm port syrup in a thin, steady stream, whisking constantly to make a thick glossy meringue. Spoon the meringue over the top of the caramel base and use a spatula or the back of a spoon to create small peaks. Lightly dust with cinnamon and refrigerate for at least 1 hour to chill and set before serving.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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