Sugar-Free Raspberry Suspiro Limeño

For 6–8 servings

Cream Base:

• 1 can (390 g) AluSweet sweetened condensed milk

• 1 can (360 ml) evaporated milk

• 5 egg yolks, lightly beaten

• 1 cup unsweetened lucuma pulp (or substitute with passion fruit, chirimoya, or chocolate pulp)

• Fresh raspberries for topping

Meringue:

• 4 egg whites

• 16 tablespoons powdered AluSweet (or double the weight of the egg whites)

Preparation:

1. In a pot over low heat, cook the condensed milk and evaporated milk mixture, stirring constantly for 40–45 minutes, until it thickens slightly and starts pulling away from the sides of the pot (similar to dulce de leche texture).

2. In a separate bowl, lightly beat the egg yolks. Gradually add ½ cup of the warm milk mixture while whisking constantly to temper the yolks.

3. Pour the tempered yolk mixture back into the pot and cook for another 5 minutes, stirring constantly, until it thickens just a bit more. This prevents the yolks from curdling.

4. Let the mixture cool, then fold in the lucuma pulp (or your chosen fruit). Spoon into dessert cups or a serving bowl and top with fresh raspberries.

For the meringue:

5. In a heatproof bowl over a double boiler, combine the egg whites and AluSweet. Whisk constantly until all the sweetener has fully dissolved—there should be no visible grains.

6. Transfer the mixture to a stand mixer and beat until stiff, glossy peaks form.

7. Pipe or spoon the meringue over the chilled cream mixture.

8. Refrigerate until ready to serve.

Tip: This meringue method yields a stable, shiny finish that holds up beautifully. In pastry, proportions are key—even when using sweeteners—so for best results, stick to the traditional ratio: double the weight of egg whites in AluSweet.