Peruvian Desserts

Little is known about the consumption of sweet dishes by Inca and pre-Inca civilizations. Desserts were probably introduced by Spanish conquistadors in the 16th Century, which explains why almost all Peruvian desserts are strongly European (though some have African tinges).

In colonial times many desserts and sweets were prepared by nuns in convents, a tradition that remains still today.

Suspiro de Limeña (Sigh of a Lima Woman) is the most classic among Criollo desserts. It's a sweet milk caramel topped with meringue, and flavoured with cinnamon and port wine. Actually many coastal desserts have caramel (or manjarblanco) as their main ingredient. Such is the case of Arroz con Leche, a rice and caramel pudding, or alfajores, two soft round cookies filled with manjarblanco. Similarly, cinnamon gives flavour to a large number of Peruvian desserts.

Local fruits are also a fundamental ingredient in Peruvian desserts, in particular Chirimoya (cherimoya), Lúcuma (an endemic Peruvian fruit), and Maracuyá (passion fruit). These can be found in almost any dessert: cheesecakes, mousses, puddings, caramels, etc.

The Turrón de doña Pepa is an anise and honey nougat that has become part of Limeños' cultural identity. Traditionally prepared for the Señor de los Milagros procession, in October, the legend tells that a black slave named Josefa Marmanill, alias doña Pepa, received the recipe from the saints in her dreams.

Picarones is the typical dessert with a strong African influence: a deep fried, ring-shaped pumpkin fritter coated with molasses. Mazamorra Morada is a multiethnic (Andean, Criollo, and African) jelly-like dessert made from purple corn.