• Prepare a thick manjarblanco with the contents of both cans of milk .
• In another bowl , strain the egg yolks and mix them away from heat with manjarblanco . Add vanilla and leave it cool .
• Once cold, pour it into a dessert dish .
• In a saucepan , prepare syrup with sugar and port wine .
• Beat egg whites until they form soft peaks . Keep on beating, add gradually syrup and beat constantly until it gets cold .
• Once cold , pour the meringue over manjarblanco (caramel mixture) and garnish with ground cinnamon.

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