Esponjado de Lulo

Lulo Pudding

Preparation info

  • Difficulty


  • 12 to 16


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Esponjados are very popular desserts in Colombia. We prepare them with lulos*, limes, curubas* or passion fruit.


  • 2 cups (about 14) peeled lulos*
  • ½ cup honey
  • 1 cup (13.5- or 14-ounce can) sweetened condensed milk
  • 2 tablespoons unflavored gelatin
  • 1 cup heavy whipping cream, very cold
  • 2 egg whites
  • ¼ cup sugar
  • 1 lulo* cut in wedges, for decoration


  1. Place the peeled lulos, honey, ¼ cup of water and the condensed milk into the blender. Blend for 30 seconds.
  2. Place ½ cup of water into a very small pot and add the gelatin. Place over very low heat and stir about 30 seconds to dissolve (do not simmer). Remove from the heat, pour into the blender, and mix 5 seconds.
  3. Pour the cold cream in the bowl of a mixer and beat on high for 2 minutes. Mix a tablespoon of whipped cream to the lulo mixture. Carefully pour the puree from the blender into the bowl of whipped cream. Gently fold the mixtures together.
  4. Beat the egg whites in a very clean and dry bowl over high speed for 30 seconds; add the sugar and beat for 2 to 3 minutes more, until the whites are shiny but not dry. Combine just as you did with the cream, first a spoonful into the cream mixture and then fold the whole into the rest of the whites.
  5. Pour into a serving dish. Refrigerate until set, preferably overnight.
  6. Decorate with lulo wedges and serve cold.