Peruvian Suspiro Dessert
A traditional Peruvian dessert made with meringue and dulce de leche.
Ingredients
- ●1 cup Almond flour
- ●2 tablespoons Suspiro powder
- ●1/2 cup Granulated sugar
- ●4 tablespoons Unsalted butter
- ●1 cup Heavy cream
- ●2 tablespoons Light corn syrup
- ●1/2 cup Kissed chocolate chips
- ●1 tablespoon Lime zest
- ●2 tablespoons Lime juice
- ●1 teaspoon Vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Line a baking sheet with parchment paper.
- 3
In a medium bowl, whisk together the almond flour, suspiro powder, and granulated sugar.
- 4
Add the unsalted butter and mix until the mixture resembles coarse crumbs.
- 5
Press the mixture into a 9-inch (23 cm) springform pan.
- 6
Bake for 20-22 minutes or until lightly golden.
- 7
While the crust is baking, prepare the dulce de leche by heating the heavy cream and light corn syrup in a small saucepan over medium heat.
- 8
Bring the mixture to a simmer and cook for 5-7 minutes or until thickened.
- 9
Remove from heat and stir in the kissed chocolate chips until melted.
- 10
Add the lime zest and lime juice, and stir to combine.
- 11
Pour the dulce de leche over the baked crust.
- 12
Return the pan to the oven and bake for an additional 5-7 minutes or until the edges are set.
- 13
Remove from the oven and let cool completely.
- 14
Once cooled, refrigerate the dessert for at least 2 hours or until chilled.
- 15
Release the springform pan sides and transfer the dessert to a serving plate.
- 16
Drizzle with additional dulce de leche, if desired.