5 from 3 votes
Espumilla Ecuadorian Meringue Cream
Total Time
10 mins

A light and fluffy meringue cream dessert that's a traditional favorite in Ecuador! 

Servings: 4 servings
Author: Int'l Desserts Blog
  • 2 egg whites
  • 1 cup fruit (fresh or frozen)
  • 2 cups sugar (divided)
  • 1/3 cup water
  1. Puree the fruit. (I used a potato masher but you can also use a food processor.) Add 1 cup sugar and stir until dissolved. Push mixture through a sieve. 

  2. Heat water and 1 cup sugar on the stove to 240 F. 

  3. Begin whipping egg whites (I used the whisk attachment and a stand mixer). Slowly add the fruit puree and whip to stiff peaks (or as close as you can get). This may take several minutes. 

  4. Slowly pour the hot syrup into the meringue. Keep the mixer going while you do this. Whip the meringue to stiff peaks. 

  5. Serve the espumilla immediately in a cone or bowl. Top with sprinkles, shredded coconut or a drizzle of left-over fruit puree. Enjoy!

Recipe Notes

For the best texture, use fresh guava or banana. You can also use other fruit, such as mango, blackberry, raspberry, lemon, etc. If you use frozen fruit, defrost it before you puree it.