Typical Peruvian Desserts

Peruvians love their "dulces". Relatively unknown in pre-Hispanic times, Peruvian desserts are heavily influenced by its Spanish and other foreign equivalents. In Colonial times often expensive and unavailable ingredients used in the Spanish cuisine were replaced by typical Peruvian ones; later foreign cooking techniques were used creating unique local sweets. Even if it's difficult, always leave a little room for one of the many sweet (!) temptations to end your meal. You won't regret it. Below find some desserts that are common in Lima.

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Arroz con Leche

Typical Peruvian Desserts
Arroz con Leche, the Peruvian version of rice pudding, is a popular and extremely sweet dessert. Brought to Peru by the Spanish conquerors, it's made with simple ingredients like rice, sweetened condensed milk and evaporated milk. A delicious and simple to prepare goody.

Mazamorra Morada

Typical Peruvian Desserts
Mazamorra Morada is a typical Limeñan dessert. Made from Peru's unique purple corn which gives Mazamorra Morada not only its color but also its unique flavor, it's like a thick jelly with lots of different fresh (pineapple) seasoned with cinnamon.

Suspiro a la Limeña

Typical Peruvian Desserts
Suspiro a la Limeña is a classic Limeñan dessert. The bottom layer is made of manjar blanco, a sweat, caramel like, sticky reduction of milk and sugar, and egg yolks which is covered by a huge portion of meringue.

Turrón de Doña Pepa

Typical Peruvian Desserts
Turrón de Doña Pepa is a typical dessert and treat traditionally prepared for the religious festivities of Señor de Milagros in October, but today available all year round.

Manjar Blanco - Dulce de Leche

Typical Peruvian Desserts
Manjar Blanco isn't a dessert for itself. But as it's popular throughout South America and used in many cakes, pastries, cookies and even ice cream in Peru, this sweat, caramel-like, sticky reduction of milk and sugar just belongs here.
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