Published: 27 November 2017
If you've got a sweet tooth, look no further. Suspiro Limena is made with caramel and milk. Although it's served in a small dish, you might not even be able to finish it because it's so rich. Picarones are made with sweet potatoes and spun into
a ring and then served with syrup. Chocotejas are chocolate filled candies. Alfajores are small cookies with caramel in the middle and powered sugar on the outside.
Picarones (Peruvian Donuts) - Picarones developed in Colonial times to replace the Spanish Buñuelos. African slaves substituted unavailable or expensive ingredients with Peruvian ones and created this delicious sweet that today is still quite often sold by street vendors in Peru. Picarones are similar to our donuts, but made of a squash or pumpkin dough, deep fried, and served with cane syrup called chancaca
Alfajores -Typical Peruvian Manjar Blanco filled Cookies, Alfajores have their origin in the traditional Arabic confection "alajú" found in some Spanish regions and found their way to whole South America in colonial times. Back then some ingredients weren't available or too expensive, so adaptations to the original recipe were necessary; and by now nearly each Latin American country has its own way of preparing them. In Peru Alfajores consist of two layers of fine and crumbly cookies made of flour and / or cornstarch, butter and powdered sugar filled with Manjar Blanco, a sweat, caramel-like, sticky reduction of milk and sugar.
Tres Leches (Peruvian Three Milks) - Tres leches, or Peruvian Three Milks, is a typical dessert in Peru. It is a simple sponge cake soaked in a milk syrup made of three different kinds of milk: sweetened condensed milk, evaporated milk and whole milk (or cream). Tres leches is a very sweet and heavy dessert, and has the consistency more of a pudding than a cake.
Suspiro Limeño - a sweet and poetic dessert
Also known as suspiro limeño (“sigh of Lima”), this luscious delight is up there on the list of sweetest desserts I´ve ever tried. In fact, it is so sweet that I always accompany it with a huge glass of water to cut down its intensity. It also goes well with tea, or even a small glass of Pisco (Peru´s national liquor made from distilled grapes.) But don´t get me wrong, I find this dessert exquisite and love to have it whenever I’m presented with it (in small portions, of course). If you give it a try, you won´t regret it. It´s quite an unforgettable treat for those with a sweet tooth!
Mazamorra Morada - Peruvian Purple Corn Pudding
Mazamorra morada is a popular Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or corn starch, and spiced with cinnamon and cloves. It tastes a bit like blackberry pie filling, but more exotic. Mazamorra has a beautiful deep purple (morada) color, and is usually served cold.