Peruvian Caramel and Liqueur Meringue Suspiro De Limena - egg yolks

Method

• To make the suspiro manjar, place the egg yolks in a bowl and lightly beat together and set aside.
• Pour the condensed and evaporated milks into a saucepan over medium heat.
• Stir continuously for 15 minutes, or until it starts to thicken.
• Reduce heat to low, then whisk a ladleful of milk mixture into egg yolks.
• Strain mixture back into pan, add the vanilla and stir for another 2 minutes.
• Remove from heat, then divide between martini glasses.
• Stand at room temperature to cool.
• To make the liqueur meringue, place the sugar and port in a saucepan over low heat and stir until sugar dissolves.
• Simmer, without stirring, until the syrup forms a thin thread when a little bit of it is dropped into a glass of cold water.
• While syrup is cooking, using electric beaters, beat the eggwhites and salt until soft peaks form.
• Beating continuously, very slowly and gradually trickle the syrup into the eggwhites and continue to beat until meringue is cool, thick and shiny.
• Spoon meringue over the suspiro manjar, dust with cinnamon and refrigerate until ready to serve.