This Peruvian dessert recipe comes to us from Cape Town restaurant Keenwä. It has a base of manjar blanco – a condensed milk batter a little like raw cookie dough – and is topped with Italian meringue and cinnamon.


420ml condensed milk
360ml of evaporated milk
1 tablespoon of vanilla extract
2 beaten egg yolks
2 beaten egg whites
1 cup of icing sugar
to serve: 1/4 teaspoon ground cinnamon


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.

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