Passion Fruit Suspiro de Limeña (Peruvian Dessert)

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1. 1Step 1: Blend or process the pulp briefly just to separate the seeds from the juice. Don't let them get pulverized. Pass through a sieve or colander and discard the seeds.
2. 2Step 2: Place the juice in a small saucepan or pan and let it boil over medium heat until it's half the original volume. Remove from the heat and let it cool down to room temperature while you make the base.
3. 3Step 3: Cook the milks on low heat stirring all the time with a spatula until you get coating consistency: you should be able to draw a line across the spatula without it getting covered again.
4. 4Step 4: Turn off the heat and add the egg yolks, mixing with a whisk really fast. Repeat this procedure with the passion fruit.
5. 5Step 5: Pass through a sieve and use a piping bag to fill into the individual containers.
6. 6Step 6: Once cooled to room temperature place in the fridge for at least 4 hours.
7. 7Step 7: In a saucepan, place the water, sugar and Port wine. On the other hand, have the egg whites ready in the bowl where you'll be whipping the meringue.
8. 8Step 8: Make the water with the sugar and Port wine boil until it reaches 116-118℃ (240-245℉). You need a sugar thermometer for this.
9. 9Step 9: When the syrup reaches 110℃ (230℉) start to whip the egg whites at high speed. When the syrup reaches the desired temperature, pour the syrup down the side of the bowl, letting it slide down the side so that it doesn't bounce off the whisk.
10. 10Step 10: Keep whipping on high until it has completely cooled down.
11. 11Step 11: Fill a piping bag with the tip of your choosing and top the base with it. Finish by sprinkling with ground cinnamon.