Sweet treats

Peruvian dulce de leche suspiro recipe

4-8 (depending on glass size)

Translating to ‘sigh’ and dating back to the 1800s, suspiro is one the best-loved traditional Peruvian puddings. This deliciously creamy dessert is a lighter version of suspiro de limena – a traditional Peruvian dulce de leche dish, topped with meringue, port and cinnamon.  We’ve topped our dulce de leche panna cotta with lime and grated chocolate meringue.


  • 4 sheets of gelatin (or 8g powdered gelatin)
  • 260ml double cream
  • 260ml full-fat milk
  • 200ml jar dulce de leche
  • 1tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 lime, zest and juice
  • 1 organic egg white
  • 50g caster sugar
  • 3 tbsp dark chocolate (85%)
  • NOTE: Use vegetarian gelatin or agar flakes to make this vegetarian


  1. Soften the gelatin in cold water for ten minutes.
  2. Heat the cream and milk in a saucepan until just below the boil. Remove from the heat and whisk in the gelatin until completely dissolved. Stir in the dulce de leche, cinnamon and vanilla until smooth. Leave to cool a little. Divide the mixture between four serving glasses (use glass ramekins to make eight smaller ones, if you prefer). Place on a tray in the fridge and leave to set for about four hours.
  3. Meanwhile, make the meringue. Clean your stand mixer bowl, dry it well, then rub the cut surface of a lime all around the inside. Add the egg white, start the mixer off slowly, then gradually increase the speed to full and whisk until stiff peaks form. Gradually whisk in a spoonful of sugar at a time until all is well incorporated. Continue to whisk until thick, firm and glossy. Fold in the half lime zest and grated dark chocolate. Transfer to a piping bag.
  4. Just before serving, unmould each panna cotta into a small bowl and pipe on a generous swirl of meringue. Flash with a blowtorch to caramelise it, then sprinkle on the remaining lime and chocolate. If you like, you could drizzle over some port before serving.

Enjoy this recipe? For the full taste of Peru, pair with our Peruvian borlotti bean and avocado salad.

Recipe by Nico Ghirlando