1) SUSPIRO LIMEÑA
A creamy dessert consisting of manjar blanco covered with meringue containing port. Served sprinkled with cinnamon powder. Novel versions using Peruvian fruit and other ingredients have been developed from the classical suspiro limeña.
Picarones are a sweet Creole version of buñuelos, ring-shaped they are fried and served with caramelized sugar syrup (chancaca). The ingredients include flour, yeast, cooked sweet
potato and aniseed.
3) MANJAR BLANCO
This is a preparation similar to milk toffee, but it has a softer taste and velvety texture. Made with milk and sugar cooked slowly until it thickens, manjar blanco is the basis for a number of Peruvian desserts. Different varieties have also been created, which include ingredients such as lúcuma, chocolate, guanábana and others.
A humita is a dough of steamed maize wrapped in sweetcorn leaves. The maize dough can be sweet or savoury and is flavoured with herbs and spices such as aniseed. Humitas can be simple, or stuffed with cheese, ají (the unique peruvian chili pepper), manjar blanco or other ingredients.
An alfajor is two biscuits separated by a sweet filling of “manjar blanco” or a condensed sweet cream. Alfajores are traditionally sprinkled with icing sugar. Alfajor dough is very light and is usually made with butter.