If you love sweets, this is your holy grail, your nirvana, your sugary Olympus. If you don’t love sweets, please cover your eyes, reading this recipe might make you feel a bit uncomfortable. Bear in mind this is going to take a while. For 5 servings, you’ll need:
- 4 small eggs
- 1 cup of white sugar
- 1 cup of port wine
- 1 can (405g) of condensed (sweet) milk
- 1 can (405g) of evaporated milk
- 2 teaspoons of ground cinnamon
- 1 tablespoon of vanilla extract
1. Put a saucepan on low heat, add both milks and let them boil until they caramelise and become ‘manjarblanco’. We are looking for this kind of texture. This might take a long time, but it’s something that can’t be replaced with pre-made dulce de leche.
2. Separate the yolks from the whites of the eggs.
3. Take the saucepan out of the hob and add the yolks and vanilla extract.
4. Bring the saucepan back to the hob for about five minutes.
5. Grab another saucepan and put it on medium heat. Add the port wine and sugar, what we are trying to create here is some kind of syrup, so keep the saucepan hot until the sugar disolves.
6. Whisk the egg whites and add the syrup. Keep whisking until it cools. Once it does, we have our meringue ready to serve.
7. Serve the brown manjarblanco first and the white meringue on top. Sprinkle some ground cinnamon on top, and we’re done!