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Esponjado de Café ( Colombian Coffee Mousse)

Esponjado de Café (Colombian Coffee Mousse)

Erica Dinho
5 from 8 votes
Servings 6


  • 3 tablespoons of good quality instant coffee
  • 1 can 14 oz condensed milk
  • 5 tablespoons of water
  • 1 tablespoon unflavored gelatin
  • 1 cup heavy cream
  • ¼ cup sugar
  • 3 egg whites


  • Bring the water to a boil in a small pot then remove from heat. Mix 2 tablespoons of water with the coffee in a small bowl. Mix 3 tablespoons of water with the gelatin in another small bowl until the gelatin dissolves.
  • Place the coffee mixture 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 coffee 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 and grated chocolate on top.
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