Peruvian Pisco Sour Tres Leches
Infused with Pisco and lime zest for a bright, boozy Peruvian flavor profile.
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Ingredients
- 1 1/2 cups All-purpose flour
- 5 units Large eggs, separated
- 1 cup Granulated sugar
- 1/3 cup Whole milk
- 12 oz Evaporated milk
- 14 oz Sweetened condensed milk
- 1 cup Heavy cream
- 1/2 cup Peruvian Pisco (Quebranta)
- 2 tablespoons Fresh lime zest
- 1 tablespoon Fresh lime juice
- 3 units Egg whites (for meringue topping)
- 4 drops Angostura bitters
Instructions
- 1
Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. Sift the flour and set aside.
- 2
Beat egg yolks with 3/4 cup sugar until pale and ribbon-like; stir in the 1/3 cup whole milk and 1 tablespoon of lime zest.
- 3
In a separate clean bowl, whip 5 egg whites to stiff peaks, then gently fold into the yolk mixture alternating with the sifted flour to maintain aeration.
- 4
Pour batter into the pan and bake for 25-30 minutes until a toothpick comes out clean; allow the cake to cool completely.
- 5
Whisk together the evaporated milk, condensed milk, heavy cream, Pisco, and lime juice to create the 'Pisco Sour' soaking liquid.
- 6
Pierce the cooled cake repeatedly with a fork and slowly pour the milk mixture over the top, ensuring the edges are well-saturated; refrigerate for at least 6 hours.
- 7
Prepare a Swiss meringue by whisking 3 egg whites and remaining sugar over a double boiler until warm, then whipping to stiff, glossy peaks.
- 8
Spread the meringue over the soaked cake, torch lightly if desired, and finish with drops of Angostura bitters and remaining lime zest for the authentic cocktail look.
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