Typically made with guava or passion fruit, this Ecuadorian street food is made of raw eggs it does not last long and must be kept refrigerated. This is our adapted version made with raspberries, and cant wait to try it again with the classic flavors!
Prep Time10 minutesmins
Cook Time10 minutesmins
CourseDessert
CuisineEcuador
Keywordmeringue
Servings20cones
AuthorCultures Capsules
Ingredients
1/3cupraspberry pulp from about 12-15 fresh raspberries
3egg whites
1cupsugar
1/2tspgelatinoptional; helps it to keep shape
For serving
ice cream cones
rainbow sprinkles
Instructions
Prep Fruit Pulp
Wash and dry the raspberries (or chosen fruit). Push the fruit through a fine mesh strainer with a spoon or spatula to get only a pasty fruit, but no chunks and no seeds. Dissolve the gelatin in the fruit (if using) and then keep fruit aside.
Whip up Espumilla
In a mixer, whisk egg whites and sugar until it appears smooth and glossy. Then add the fruit and whip on high until it has stiff peaks (5-7 minutes).
Serve
Scoop espumilla into ice cream cones and top with rainbow sprinkes. Note that without the gelatin, espumilla should keep its shape for about 4 hours, and either way it should be kept cold as it is raw egg!