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Sigh of Lima


  • 2 jars of condensed milk
  • 2 jars evaporated milk
  • 6 egg yolks
  • 1 tablespoon vanilla essence
  • 6 egg whites (at room temperature)
  • 2 cups sugar
  • ½ cup port or aged wine
  • cinnamon powder for decoration


Combine the condensed milk with the evaporated milk in a saucepan, stir to integrate both products and bring to medium heat. Cook for approximately 45 minutes, stirring constantly until a thicker texture and a slightly darker color is obtained. During the process, add the egg yolks and continue stirring over low heat, without boiling. Finally, add the vanilla and remove from the heat.

Separately, prepare a syrup by combining the sugar with the port in a saucepan. Cook for 8 to 10 minutes, stirring from time to time with the handle of the saucepan (do not use spoons to stir).

When the syrup is almost ready, beat the egg whites until stiff and immediately pour the syrup, little by little in a trickle, beating constantly until both preparations are unified. Beat for 4 to 6 minutes more until the meringue becomes glossy and more textured.

Pour the preparation from the pan into individual bowls and cover with the prepared meringue. Refrigerate for 1 hour and sprinkle with a touch of cinnamon powder before serving.

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