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Typical Peruvian Desserts Overview | Snacks |Starters | Main | Salsas | Desserts | Drinks | Fruits | Vegetables | Potatoes | Aji Pepper | Grains & Others | Herbs
Typical Peruvian Desserts & Sweet CoursesPeruvians love their "dulces". Relatively unknown in pre-Hispanic times Peruvian desserts are heavily influenced by its Spanish and other foreign equivalents. In Colonial times quite 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 numerous sweet (!) temptations to end your meal. You won't regret it. Below find some dessert common and popular in Lima.  AlfajoresAlfajores have their origin in the traditional Arabic confection "alajú" found in some Spanish regions. Anyhow when the Spaniards colonized Peru most ingredients weren't available or too expensive, so adaptations to the original recipe were necessary. In Peru Alfajores consists of two layers of cookies made of flour, butter and powdered sugar filled with manjar blanco, a sweat, caramel like, sticky reduction of milk and sugar.
 Arroz con Leche - Rice PuddingArroz con leche, a sweet rice pudding, is a popular Peruvian dessert. It's made of cooked rice, cinnamon, sweetened condensed milk and evaporated milk. A delicious and simple to prepare goody.
 Mazamorra MoradaMazamorra 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 and dried fruits.
 PicaronesPicarones developed in Colonial times to replace the Spanish Buñuelos. African slaves simply substituted unavailable or expensive ingredients with Peruvian ones and created an addicting, delicious sweet that even today is still quite often sold by street vendors. Picarones are kind of donuts made of a squash or pumpkin dough, deep fried and served with cane syrup called chancaca.
 Pie de Limon - Lime PieLemon Meringue Pie is mostly found in Anglophone countries around the world. The Peruvian version uses instead of lemons the characteristic small limes. Pie de Limon or Tarta de Limon is a very popular and extremely sweet dessert. On top of a thin pastry a lime custard or pudding is put, covered with a thick layer of meringue and baked.
 Suspiro a la LimeñaSuspiro 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.
 Tres Leches - Three MilksTres leches is a sponge or butter cake soaked in a mixture of three kinds of milk: evaporated milk, sweetened condensed milk and cream. Tres leches is a sweet and delicious, but dense and heavy dessert more like a pudding than a cake.
 Turrón de Doña PepaTurrón 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. This extremely sweet and sticky treat consists of layers of anise cookie sticks bathed in cane syrup, called chancaca, topped with caramels and candies.
 Pionono - Manjarblanco RollIn Peru Pionono is prepared by using biscuit dough made of eggs, sugar and flour which is baked as a thin sheet. Spread with plenty of manjarblanco (a reduction of milk and sugar) and rolled up, Pionono is a delicious sweet treat for in between, as a dessert or cake. For some Pionono is heaven on earth and absolutely addictive.
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