Perhaps the most poetic dessert in the world, with an untranslatable title that could be interpreted as “Sigh of a Limenian” or its derivative Suspiro a la Limeña as “Sigh a la Limenian”. Either way, its connotations of sweetness and delicacy are perfectly suited to the mixture of Dulce de Leche (known in Peru as ‘manjar blanco’) and meringue, which make this the most palatable and alluring dessert in Peruvian cuisine.

The dessert itself existed since the early 1800′s, resembling the many moor-derived Spanish sweets brought by the conquest. But it wasn’t until the early 20th century, when poet José Gálvez Barrenechea and his wife Amparo Ayarez re-christened it, that it would gain a whole different meaning. Suspiro a la Limeña looks spectacular, but its taste is far beyond imagination. However, it should be approached with caution, as it can so delicately intense than having more than one portion could result in an overdose of sweetness. Tempted? Sigh no more and check back soon for our own recipe.