Esponjados are traditional desserts in Colombia. There are a lot of variations including coffee, lulo, lime, lemon and orange. Maracuya is a delicious exotic fruit from South America but it’s grown in many countries around the world such as India, Africa, Israel and the United States. I love the combo of tanginess from the passion fruit and sweetness from the condensed milk in this dessert. Use crumbled graham crackers or whipped cream as toppings.
(6- 8 Servings)
1 ½ cup passion fruit puree
1 can (14 oz) condensed milk
1/3 cup water
1 tablespoon unflavored gelatin
1 cup heavy cream
¼ cup sugar
3 egg whites
- In a small pot add the water and gelatin. Over medium heat let it cook for about 2 minutes or until the gelatin dissolves.
- Place the passion fruit puree and condensed milk in a blender and blend for about 2 minutes. Add the dissolved gelatin to the blender and blend for 1 more minute.
- In a medium bowl, using an electric mixer beat the heavy cream for about 3 minutes. Fold the whipped cream into the passion fruit mixture.
- Using an electric mixer beat the egg whites and sugar in a clean bowl until stiff.
- Add half of the egg whites to the mixture, gently folding to incorporate them. Don’t overwork the mixture. Add the rest of the whites and fold the mixtures together.
- Spoon the mixture into individual serving glasses or bowls and refrigerate for about 5 hours or overnight. Serve with whipped cream or chopped graham crackers on top.