Suspiro de Limena (Peruvian Caramel Meringue Parfait)

1 1/2 c. dulce de leche, homemade or bought
4 eggs, separated
1 tsp. Vanilla White Balsamic (or vanilla extract)
pinch of salt
1 1/2 c. sugar
1 c. Cinnamon Pear Balsamic
Saltwest Naturals Salted Caramel Chocolate Sea Salt


For the meringue, bring the Cinnamon Pear Balsamic, sugar and a pinch of salt to a boil. While it's boiling, add the egg whites to a clean bowl, preferably in a stand mixer. Once the balsamic mixture reaches 240 degrees or after about 3 minutes of boiling, turn on mixer and beat the egg whites. When 246 degrees is reached with the balsamic mixture, remove from heat. The total cooking time is about 4 minutes and you should have thin threads if you drizzle it off of a fork and will be slightly thickened.

The egg whites should be forming stiff peaks. Slowly and carefully pour the hot syrup down the side of the mixer bowl, into the beaten egg whites while beating. Continue to beat the meringue until it cools slightly, about 2-3 minutes. Using a pastry bag, with a tip, pipe the meringue onto the top of the dulce de leche. Chill until ready to serve. Sprinkle with Salted Caramel Chocolate Sea Salt.

*To make your own dulce de leche: 1. Place sealed cans of condensed milk in slow cooker. 2. Fill slow cooker with water. 3. Turn slow cooker on for 8 hours on low. When done, allow cans to cool completely before opening.

*Tested in Peruvian Cooking Class

Prepare the dulce de leche by heating slowly in a saucepan over medium low heat just to boiling. Remove from heat and whisk in the 4 egg yolks one at a time, until well mixed. Stir in 1 tsp. Vanilla White Balsamic and a pinch of salt. Let the mixture cool slightly and pour into individual serving dishes while still warm.
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