By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 8
298 cal · 330 min
Esponjado de Café (Colombian Coffee Mousse)
Recipe GLPRc9b925ae495587
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Average rating: 4.8 (1)
A luxurious Colombian coffee mousse made with condensed milk, whipped cream, and fluffy meringue. This airy, coffee-infused dessert is set with gelatin and topped with whipped cream and chocolate. Perfect for entertaining—make it ahead and chill for up to 8 hours.
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Ingredients
5 tablespoons Water
3 tablespoons Instant coffee (good quality)
1 tablespoon Unflavored gelatin
14 oz Sweetened condensed milk
1 cup Heavy cream
3 large Egg whites
¼ cup Granulated sugar
Directions
Boil 3 tablespoons of water in a small saucepan. Remove from heat. In a small bowl, dissolve the instant coffee in 2 tablespoons of the hot water; set aside.
In another small bowl, sprinkle the gelatin over the remaining 3 tablespoons of water and let sit for 1 minute to bloom. Pour the hot water from the saucepan over the gelatin and stir until completely dissolved. Cool slightly.
Pour the cooled coffee mixture and the entire can of sweetened condensed milk into a blender. Blend on high speed for about 2 minutes until smooth and combined.
With the blender running on low speed, slowly pour in the dissolved gelatin and blend for 1 more minute until fully incorporated. Transfer the mixture to a large bowl.
Using an electric mixer on medium-high speed, whip the heavy cream in a separate bowl until stiff peaks form, about 3 minutes. Gently fold the whipped cream into the coffee mixture with a spatula, being careful not to deflate it.
In a clean, dry bowl, beat the egg whites and sugar with an electric mixer on high speed until stiff, glossy peaks form, about 4–5 minutes. Fold half of the meringue into the coffee mixture gently to maintain airiness.
Fold in the remaining meringue with a few light strokes until just combined; do not overmix or the mousse will become dense.
Spoon the mousse into individual serving glasses or bowls. Refrigerate, covered, for at least 5 hours or overnight until set and chilled.
Before serving, top each glass with a dollop of whipped cream and a sprinkle of grated dark chocolate, if desired. Serve cold.
Comments
Esponjado de café is a genuine crowd-pleaser that costs less than five dollars total and uses ingredients available at any Charlotte grocer—no special trips required. The stated time of 330 minutes is honest; it accounts for chilling, though you're really looking at fifteen minutes of active work followed by waiting. This is a make-ahead dessert that actually improves overnight, perfect for dinner parties or when you need something elegant without last-minute fussing, and eight servings means it rewards batch cooking. The only caveat is raw egg white; if your household has immunocompromised members, you'll want to use pasteurized eggs or substitute aquafaba, a small adjustment that doesn't change the cost or availability.
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