Peruvian caramel and liqueur meringue

Peruvian caramel and liqueur meringue

After a week break got one more recipe from television from food safari – peruvian, which was more interesting. Once the program is over checked for the ingredients in my kitchen and found out everything was there and then entered my kitchen with the vessels.

The dessert was delicious, fluffy and spongy. Kids love this lot. Then only thing is a little portion of the dessert has been a great filling to us. Let us move on to the recipe…


Peruvian caramel and liqueur meringue

Peruvian caramel and liqueur meringue


  • Eggs – 4 nos
  • Condensed milk – 1 tin (395 g)
  • Milk / Evaporated milk – 2 ½ cup (375 ml)
  • Vanilla essence – 1 ½ tsp
  • Caster sugar – 1 cup(220 g)
  • Port – ¼ cup (60 ml)
  • Salt – a pinch
  • Cinnamon – for dusting


  • Separate the eggs.
  • Place the egg yolks in a bowl and lightly beat together. Set aside.
  • Pour the condensed and evaporated milks into a saucepan over medium heat. Stir continuously for 15 mins or until it thickens. Keep in medium flame, when the mixture starts to get thicken and keep on stirring gently.
  • Add 1 tsp of vanilla essence and stir in for another 2 mins.
  • Remove from the fire and then divide between glasses. Keep them in room temperature.
  • Place the sugar and port in another sauce pan. Keep in medium flame; continue stirring till the sugar dissolves.
  • Simmer, without stirring until the sugar forms a thin thread like consistency.
  • Meanwhile beat the egg whites and salt, until soft peaks are formed.
  • When soft peaks are formed, pour in the syrup little by little and continue beating very well, until it becomes thick and shiny.
  • Scoop this to the top of the egg paste in the glasses.
  • Sprinkle cinnamon powder to the top of the glasses.

Refrigerate it and serve chilled.

Note: Since I don’t have port with me, I have substituted red wine with a tsp of lemon juice.


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