A Sweet Journey Through Peru-  A Guide to Traditional Peruvian Desserts

Tres Leches Cake

You cannot talk about Peruvian desserts without thinking about this magical dessert. Tres Leches is a cake that is usually soaked in milk and syrup. This is made by combining evaporated milk, sweetened condensed milk, and whole milk. However fresh cream can also be an excellent substitute. The result is a cake with a consistency similar to that of pudding. It’s quite big and heavy, so make sure you’re hungry when trying it! It is usually topped with whipped cream and cinnamon. This dessert is popular throughout Peru and can be found in most restaurants and cafes. 

 

Tres Leches

 

Picarones

One of the best Peruvian desserts to try during your stay are Picarones. Picarones are the Peruvian equivalent of donuts. For this reason, they are also often considered Peruvian donuts and their origins go back to pre-Hispanic times when the Incas, elaborated a similar recipe with sweet potato and pumpkin. Years later, on the central coast of Peru, the recipe was combined with other ingredients that the Spanish conquerors introduced, such as wheat flour and sugar, resulting in the famous Picaron. Unlike donuts, Picarones are made from mashed sweet potatoes and pumpkins. After frying the pancakes, they are spread in Chancaca, a delicious honey-like syrup. They are often flavored with cloves, cinnamon, and orange peel. These are traditionally from the Andean region and are perfect on a cold Cusco evening!

 

Picarones

 

Alfajores

Originally from Argentina, these biscuits are also a popular treat in Peru. Alfajores are delicate sandwiches made of biscuit-like cookies made with two shortbread layers and filled with dulce de leche (caramelized condensed milk) and sometimes rolled in coconut flakes. These delectable sweets are perfect with a coffee!

 

Alfajores

 

Mazamorra Morada

Another of the amazing Peruvian desserts to try is the Mazamorra Morada. This well-known dessert is made with purple corn as the main ingredient Api is the Quechua name of this type of Corn. The purple corn gives this dessert its iconic color and distinctive flavor. As well as corn, certain fruits such as pineapple, peaches, apple, as well as cinnamon, and cloves are also usually added.  This dessert is consumed throughout the year, but it is often more popular in the long winters of the country. Mazamorra is the solid version of the popular Chicha Morada drink which is popular throughout Peru and you will often find it alongside an Arroz con Leche or "warm rice pudding". (See below). This delectable dessert is consumed all through Peru !

 

Mazamorra

 

Suspiro de La Limeña

Literally translated to "Sigh of a Lady from Lima," this indulgent dessert consists of a creamy and velvety caramel base called manjar blanco (similar to dulce de leche) topped with a fluffy meringue and often dusted with cinnamon. The Suspiro de Limeña is one of the oldest Peruvian Desserts; its origin dates back to Lima in the 19th century when Amparo Ayarza created the recipe for this delight and her husband, the poet Jose Galvez crowned the creation of his beloved with a name as romantic as Suspiro de Limeña.  This dessert is served in individual glasses or bowls at normal temperature or frozen. It is a classic dessert in some of the best restaurants in Lima.

 

Suspiro de la Limeña

 

Arroz con Leche

A comforting rice pudding made with rice, milk, cinnamon, and sweetened condensed milk. It is often garnished with raisins and dusted with cinnamon. As previously mentioned arroz con leche is often served with a dollop of mazamorra on the side. This iconic and internationally known dish known as rice pudding, is one of the classic Peruvian desserts to enjoy. It is usually sold in the different carts of street vendors and is often accompanied by Mazamorra Morada. This dessert, with the consistency of pudding, is a classic for Peruvian palates and is typically a great companion on cold winter days. Without a doubt,  Arroz con Leche is a must. 

 

Arroz con Leche

 

King Kong

King Kongs come from the North of Peru, around the Chiclayo region. It is a large cookie-like dessert made with flour, butter, and sugar, and filled with manjar blanco, nuts, and sometimes dried fruits. It is often shaped into a rectangle or round and topped with powdered sugar, making it the perfect sugar hit!  Alfajor de Trujillo was the first name of  this traditional north Peruvian dessert. The non-official history says that a baker of Trujillo decided to prepare a traditional dessert, but much bigger. In 1933, the first King Kong movie was premiered. The northern Peruvians related both elements due to their enormity. The Alfajor of Trujillo was then re-named King Kong. The result is a delight that all Peruvians consume whenever they can. 

 

King Kong

 

Turron de Doña Pepa

Doña Pepa’s Turrón is a well-known Peruvian dessert that is usually consumed more frequently during October. The tradition said that Josefa Maraminillo, an Afro-Peruvian female slave, was brought to Lima to assist the Lord of Miracles’ procession that occurs in October because she suffered paralysis in all her limbs. One of these nights in Lima, during dreams, Josefa saw the presence of saints who gave her the recipe for a special nougat to be consumed in the purple month. The next morning, Josefa was completely healed. A real miracle!  This exquisitely layered nougat is also sprayed with Chancaca, a delightful sugar syrup. And after the syrup coating, it is bedewed in a variety of multi-colored sprinkles, giving it a powerful visual appeal. Among souvenirs to buy in Peru, turron de Doña Pepa is the best gift that a visitor can bring from Peru! 

 

Turron de Doña Pepa

 

Choco Tejas

Tejas is the Peruvian version of truffles. This Peruvian dessert originates from the desert region of Ica. They are usually dipped in a white sugar fondant. However, the chocotejas are also a popular alternative, with a dark chocolate exterior. Inside, you can find a layer of walnuts and Manjar Blanco, among other things. These delicacies are often wrapped in paper and are an excellent gift for relatives back home. They are typically coated in powdered sugar and can be found along the coast and especially in the Arequipa region.

 

Making Choco Tejas

 

Mazamorra de Quinua

A variation of the traditional mazamorra, this dessert is made with quinoa, milk, cinnamon, and sugar. It is cooked until the quinoa is tender and has a creamy consistency. This is a delicacy of the highland region of Peru and can be enjoyed throughout the Cusco region.

 

Mazamorra de Quinua

 

Mazamorra De Cañihua

Cañihua is one of the many Andean cereals with a high nutritional value, native to Peru. They offer twice the protein of wheat, rice, and even oats. This cereal is cultivated in the north of Titicaca Lake and can resist extremely cold weather. To prepare Cañihua, the grain has to be boiled with cinnamon and cloves. This is then mixed with egg yolks, flour, and carob juice. When the mixture thickens, you add sugar or honey to taste. 

 

Queso Helado

Translated to "frozen cheese", the taste is definitely far removed from its namesake. The unique texture and flavor of this dessert make this a Peruvian specialty.  According to history, the dessert was first prepared by the catholic nuns at the Santa Catalina Convent in the center of Arequipa. Contrary to belief, queso helado does not contain cheese and the main ingredient is actually fresh cow’s milk, which hints at the origins of its name. This dessert is a refreshing sweet made with milk, cinnamon, cloves, and coconut. It has a creamy texture similar to ice cream and is often served in small cups or cones. You can enjoy queso helado throughout the Cusco region and is especially delicious on a warm sunny day.

 

Queso Helado

 

Humitas Dulces

Humitas Dulces were named “The Incas bread” by the chronicler and historian Garcilaso de la Vega. The term Humita comes from the Quechua word “Huminta” which means cornbread. The Incas used to prepare them for main festivities and special occasions. Humitas Dulces are still available to this day in south Peruvian cities like Cusco, Arequipa and Puno. The fresh corn is blended with milk, this mix is added to the preparation of melted margarine, cinnamon, honey, and clove. After some minutes of cooking, the mixture is wrapped in corn leaves and boiled in water, inside large saucepans. 

 

Panettone

Did you know that Peru is the second country, besides Italy, in consume of panettone? The Peruvian Panettone is a delicious cross between cakes and bread. This is one of the most incredible and popular Peruvian desserts in Peru and is generally consumed around festive times like Christmas and New Year’s Eve. 

 

Panettone

 

Peruvian desserts offer a delectable journey into the vibrant and diverse culinary heritage of Peru. From the coastal regions to the Andean highlands, each dessert showcases unique flavors, textures, and ingredients that have been passed down through generations. Whether it's the indulgent Tres Leches Cake or the delicate Alfajores, Peruvian desserts captivate the taste buds and leave a lasting impression. Embark on a journey through Peru's sweet delights and experience the warmth, tradition, and irresistible sweetness that these desserts have to offer. Let them transport you to the vibrant streets, bustling markets, and enchanting flavors that define Peruvian cuisine. In the world of desserts, Peruvian treats truly stand out, leaving a lasting impression on all those fortunate enough to taste them. Find out where you can try these delicious delights here!

 

Pan Wawa