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Esponjado de Maracuya or Passion Fruit

Erica Dinho
5 from 23 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dessert
Cuisine Colombian
Servings 6 servings
Calories 240 kcal


  • 1 ½ cup passion fruit puree
  • 1 can 14 oz condensed milk
  • 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.


Calories: 240kcalCarbohydrates: 23gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 54mgSodium: 60mgPotassium: 260mgFiber: 6gSugar: 15gVitamin A: 1334IUVitamin C: 18mgCalcium: 35mgIron: 1mg
Keyword esponjado colombiano, esponjado recipe
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