Whisk the sweetened condensed milk, evaporated milk, vanilla essence and egg yolks together in the a saucepan. Place over medium to low heat, stirring continuously with a wooden spoon for about 30 minutes until it thickens. Pour into a heatproof serving dish and set aside.
Mix the egg whites with icing sugar and whisk until the mixture is stiff. Spread the meringue on top of the milk mixture and refrigerate for three hours. Sprinkle the cinnamon on before serving.
In Cape Town? Head to Peruvian restaurant Keenwa to meet the dessert in the flesh.