Lima "sigh" – caramel cream with port meringue (Suspiro limeño)

1. Pour the condensed and evaporated milk into a heavy-based pan, add the split vanilla pod and cook over a medium-low heat, stirring constantly, for 30-40 minutes until it becomes a thick, caramel-coloured cream (manjar blanco) that holds the trail of a wooden spoon.

2. Take off the heat, remove the vanilla and whisk in the egg yolks one at a time, whisking fast; stir over the heat for 1 more minute, then divide between 6 glasses or bowls and cool.

3. For the meringue, bring the port and sugar to the boil in a small pan and cook for 5-7 minutes into a thick, stringy syrup (118 °C, "soft ball" stage).

4. Meanwhile whisk the egg whites to stiff peaks.

5. Pour the hot syrup in a thin stream onto the whites, whisking constantly, and keep whisking until glossy, stiff and lukewarm.

6. Pipe the meringue over the cream, dust with ground cinnamon and serve chilled.

Tip: The name was given by the poet José Gálvez, who said it was "soft and sweet like a woman's sigh" – most of the port's alcohol evaporates during boiling, but for a completely alcohol-free version use grape juice instead.