SUSPIRO DE LUCUMA WITH RASPBERRIES

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Ingredients

  • 2 cans condensed milk
  • 1 can evaporated milk
  • 1 lb 2 oz lucuma pulp
  • 6 egg yolks
  • 1 tsp cornstarch
  • Raspberries

FOR THE MERINGUE:

  • 6 egg whites
  • Sugar
  • 1/2 tsp cream of tartar (it can be 1 tbsp lemon juice)

Preparation

Put 2 cans of condensed milk, 1 can of evaporated milk in a microwave-safe high bowl, mix well, and microwave for five minutes. Take out, stir everything and microwave again for five minutes. Take out again and add 1 lb 2 oz of lucuma pulp, stir everything very well and microwave again for 5 more minutes.

In a different bowl, mix 6 egg whites, 3 tablespoons of water, 1 teaspoon of cornstarch, mix everything very well and add to the milk mixture little by little, stirring constantly.

Microwave for three more minutes. Pour the mixture into a glass trifle bowl, warm up and refrigerate so it’s cold. Cover the mixture with raspberries and then finish with meringue.

FOR THE MERINGUE:

Put 6 egg whites and the same amount of sugar in a metallic bowl. Put in a baine-marie over very low heat and stir the mixture with a fork until you feel no sugar crystals when you put two fingers in it.

Remove from the baine-marie, add 1/2 teaspoon of cream of tartar (if you don’t have any, add 1 tablespoon of lemon juice) and beat with an electric mixer until the meringue is very firm and the metallic bowl is cold.

 

Recipe by: @valenmacauliffe