Esponjado de Café is a Colombian-Style Coffee Mousse. Creamy, sweet and delicious coffee flavor dessert perfect.
What is Sponge?
Esponjados are popular desserts in Colombia, there are different variations like esponjado de maracuyá (passion fruit), esponjado de limon (lime) and esponjado de mandarina (tangerine) among others.
This homemade coffee mousse recipe is easy to make and doesn’t require a lot of ingredients. It’s the perfect quick sweet treat or dessert as it is rich and very easy to make from scratch.
fluffed up They are usually made with egg whites, whipped cream, condensed milk and your choice of fruit. I love making esponjados for dinner parties particularly because make-ahead desserts are a lifesaver when you’re feeding a group. If you have a big group of coffee lovers coming over, definitely whip up this dessert!
Esponjado de Café Recipe (Colombian Coffee Mousse)
- 3 tablespoons of good quality instant coffee
- one dog 14 oz condensed milk
- 5 tablespoons of water
- one tablespoon unflavored gelatin
- one 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.
*This mousse needs to be set in the fridge for at least 3 hours before serving, so plan accordingly.
*Mousse can be made up to 1 day ahead of time. Cover with plastic well with plastic wrap and keep in the refrigerator. Add whipped cream topping and chocolate shavings before serving.
calories: 189kcalCarbohydrates: elevengProtein: 4gfat: fifteengSaturated Fat: 9gPolyunsaturated Fat: onegMonounsaturated Fat: 4gCholesterol: Four. Fivemgsodium: 40mgpotassium: 151mgSugar: 10gVitamin A: 583UIVitamin C: 0.2mgcalcium: 32mgIron: 0.2mg
Este Coffee Sponge (Colombian Coffee Mousse) It is light and airy and has the perfect mousse sweetness and texture. Once it is chilled, the esponjado sets up and can be piped as a frosting on cupcakes or cakes, can be used as a filling in pies or tarts, or eaten as is with a dollop of whipped cream and chocolate shavings or fruit.
Tips to Make this Coffee Mousse
When wrapping the the dessert to chill, make sure to press the plastic wrap directly onto the surface to prevent a skin from forming over the top of the mousse.
To make chocolate shavings for the topping, you can scrape a chocolate bar with a knife.
When whipping the egg whites, make sure there’s no water or liquid in the mixer as it’ll prevent the egg whites from forming peaks.
More Delicious Desserts to Try:
Homemade Dulce de Leche