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Desserts
Suspiro a la limena
Classic dessert of manjar blanco crowned with port-flavored meringue.
VegetarianGluten-free
Ingredients
- 1 can of condensed milk (397 g)
- 1 can of evaporated milk (400 ml)
- 4 egg yolks
- 3 egg whites
- 150 g of sugar
- 100 ml of port or sweet wine
- 1 teaspoon of vanilla essence
- Ground cinnamon to decorate
Step-by-step
Choose your robot:
- Place the condensed milk and the evaporated milk in the mixing bowl and cook 20 min/100°C/speed 2 until the manjar thickens.
- Add the yolks and the vanilla and cook 3 min/90°C/speed 3.
- Pour the manjar into glasses and let it cool.
- Clean the mixing bowl well, place the butterfly and pour in the whites; whip 4 min/speed 3.5 until stiff peaks.
- In a separate pan make a syrup with the sugar and the port to soft ball stage.
- Pour the hot syrup in a stream over the whipped whites and beat 2 min/speed 3.5 until a firm meringue.
- Cover the manjar with the meringue and sprinkle cinnamon before serving.
Tips
- The manjar should be thick but creamy so it does not run.
- Pour the hot syrup slowly so it does not curdle the whites.
- Serve cold to enjoy the contrast of textures.
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