Courtesy of Karen Hursh Graber
Makes 6 dessert servings
1½ c. dulce de leche, homemade or jarred
4 eggs separated
¾ t. vanilla extract
Pinch salt
1 c. sugar
¼ cup port wine
Cinnamon, for garnish
Heat the dulce de leche in a saucepan, bringing it just to a boil, whisking constantly. Remove from heat.
Whisk in the egg yolks until well combined. Add the salt and vanilla. Allow the mixture to cool. Pour into 6 parfait glasses or clear glass tumblers. Beat the egg whites until they form stiff peaks.
In a medium saucepan, bring the sugar, wine and another pinch of salt to a boil. Cook until the sugar syrup makes thin threads when lifted with a fork. Slowly pour the syrup into the bowl with the egg whites. Beat until the meringue cools.
Using a pastry tip, pipe the meringue onto the dulce de leche mixture. Chill until serving time. Garnish with a sprinkle of cinnamon before serving.