Espumilla

Layla Pujol’s espumilla is a guava meringue-like dessert made with ripe fruit, sugar and egg whites. She describes it as a street dessert and recalls preparing it with family and friends; her version is finished with blackberry arrope, sprinkles and grated coconut.

Ripe, soft guavas are peeled with a vegetable peeler. Their seed-filled centres are removed, and the retained pulp is placed in a large bowl with sugar and mashed with the selected fork.

The supplied egg whites are added to the guava-and-sugar purée. An electric mixer beats the mixture until creamy and stiff.

For the arrope, a cup of blackberries is blended with half a cup of water. The juice is strained, then cooked with half a cup of sugar and a little supplied lemon juice for about thirty minutes.

The espumilla is served immediately in the selected cups, accompanied by its blackberry sauce, sprinkles and grated coconut. The guava purée and beaten whites give this version its creamy, firm foam.