4.9 from 228 votes
Espumillas or guava meringue cream
Espumillas or guava meringue cream combines ripe guava puree with sugar and whipped egg whites to create a fluffy, textured dessert. The natural sweetness of guava is balanced by the light, airy meringue, and the texture varies depending on whether the guava puree is made by hand or blender. This dessert is served chilled and can be topped with syrups, sprinkles, or coconut flakes for extra flavor and texture.
Prep Time
30 mins
Total Time
30 mins
Servings:
6
to 8 servings
Course:
Dessert, Snacks
Cuisine:
South American, Ecuadorian
Ingredients
- 8 guava if you can’t find fresh guavas you can get them frozen in Latin grocery stores and defrost them, or guayabas; ripe
- 1 - 1 ½ cups sugar adjust based on your preference, you can start with 1 cup and then taste and add more if needed
- 2 egg white
Garnishes:
- arrope or berry syrup
- Sprinkles
- coconut flakes
Instructions
- Peel the guavas -they should be very soft and ripe- with a vegetable peeler. Remove the seeds and just keep the meaty flesh parts. Put the guava pieces in a large bowl and mix it with sugar until everything is pureed. You can use a fork or a vegetable masher for this part.
- The alternative method is to cut the guavas in halves, place them in the blender (no water), and blend until you have a puree. Then strain the puree and use an electric blender to mix in the sugar.
- Add the egg whites to the guava and sugar puree, mix using the electric mixer until you have stiff creamy texture. As mentioned the texture will be coarser if you made the guava puree by hand and smoother if it was done in the blender.
- Serve immediately in ice cream bowls or ice cream cones, drizzle with the arrope or berry sauce and sprinkles or coconut flakes.
Cup of Yum