Suspiro a la Limeña roughly translates as “The Sigh of a Limeño lady.” Some historians credited Peruvian poet Jose Galvez as the one who named it thus. Galvez wrote that Suspiro preparation was “as soft and sweet as a woman’s sigh”.

Suspiro has dozens of variations, but the basic ingredients are “sweetened condensed milk, evaporated milk and egg yolks.” No better way to top it off than with a creamy and spongy meringue.