Name: Peruvian Caramel & Port Wine Meringue: A South American Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 Eggs; 1 tin Milk (395 g, condensed); 2 cup Milk (evaporated, or milk); 1 tsp Vanilla Essence; 1 cup Caster Sugar (220 g); 1/4 cup Port Wine; 1 tsp Salt (or as per taste); Cinnamon (for dusting)

Peruvian Caramel & Port Wine Meringue: A South American Delight

50 minutes

1131 reads

4.20 from 5 votes

Desserts

About Peruvian Caramel & Port Wine Meringue: A South American Delight

Inspired by a Food Safari episode on Peruvian cuisine, I recreated this unforgettable Peruvian Caramel & Port Wine Meringue. The result? A fluffy, subtly sweet, and surprisingly filling dessert that's as impressive as it is delicious. My kids adored it, and it's perfect for adding a touch of South American flair to your next gathering.

This recipe combines the richness of caramel with the delicate sweetness of meringue and a hint of port wine for a sophisticated twist. It's easier to make than you might think, promising a delightful culinary adventure.

Get ready to impress your family and friends with this unique and flavorful dessert that's sure to become a new favorite!

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Recipe Time & More

Prep20

Cook30

Total50

Calories261 kcal

Serves

Served AsLunch

Recipe TasteSalty Savoury Sweet

Ingredients

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Instructions

Prepare the Caramel Base

Separate the eggs. Set aside the egg yolks.
Combine condensed milk and evaporated milk in a saucepan over medium heat. Stir continuously for 15 minutes, or until thickened.
Reduce heat to medium-low. Continue stirring gently until thickened further.
Stir in vanilla extract. Cook for 2 more minutes.
Remove from heat and let cool slightly.
Divide the caramel mixture evenly among serving glasses.

Make the Port Wine Meringue

In a medium saucepan, combine sugar and port wine over medium heat.
Stir until the sugar dissolves completely.
Continue to simmer, without stirring, until the sugar forms a thin thread consistency (hard-ball stage).
In a clean, grease-free bowl, beat egg whites with a pinch of salt until soft peaks form.
Gradually pour in the hot sugar syrup while beating constantly on high speed until stiff, glossy peaks form.
Spoon the meringue on top of the caramel base in each glass.
Dust with ground cinnamon.
Chill for at least 30 minutes before serving.

Recipe Notes

Expert Tips for Perfect Peruvian Caramel & Port Wine Meringue

Use high-quality port wine for the best flavor. A ruby port works particularly well.
Make sure your bowl and beaters are completely clean and dry when whipping the egg whites to ensure proper meringue formation.
For a richer caramel flavor, you can add a pinch of sea salt to the caramel base.
If you don’t have evaporated milk, you can use whole milk instead. You'll need to cook it a little longer to reach the desired thickness.