Romanian strawberry foam or spuma de capsuni made with only three ingredients: strawberries, egg whites and sugar in about five minutes.
Easy Strawberry Mousse with Egg Whites
This strawberry foam was THE summer dessert for me and my sister while growing up.
My grandmother was not much into making sweets of any kind, she didn’t really have much time to start with anyway, she always worked full-time, so in spring/summer when we would crave for something sweet, she used to whip up this fresh strawberry mousse. It was fast, very cheap and totally delicious!
And she was not the only one making this dessert, the strawberry foam is a typical Romanian dessert, I think everybody who grew up in Romania has had it plenty of times.
This strawberry mousse with egg whites kind of catches the essence of Romanian cooking: economical, yet using the best ingredients and tasting delicious.
Economical, because Romania was never a rich country, most people live on a tight budget, so food is often simple, relying on just a few good ingredients.
And when the ingredients are scarce, then you really have to make sure you get the best possible product, which will allow you to cook delicious food without the need for lots and lots of other things.
And when it comes to vegetables and fruit, great-tasting produce, Romania is the place to be, the soil is fertile and the weather makes the plants thrive.
Ingredients
You will only need three ingredients:
- Strawberries
- Egg whites
- Granulated sugar
So the most important thing when making this recipe: use the tastiest, sweetest strawberries you can get your hands on and the freshest possible eggs.
The egg whites will remain raw, so buy pasteurized eggs, if you are worried about Salmonella.
How to make strawberry foam?
- Wash the strawberries and only remove the green top after washing them, if you cut it off before the strawberries will become watery.
- Chop them finely and set a small amount aside for decorating the spuma dessert.
- Whisk the egg whites until stiff. Make sure that the bowl and the beaters you are using are super clean, any trace of fat on them and the egg whites will not stiffen properly.
- Slowly, start adding the sugar while beating the egg whites and continue until they are shiny and stiff again.
- Add the chopped strawberries and continue beating until the berries are crushed and the foam has a nice color.
- Place the strawberry mousse into serving cups (or wine glasses) and serve immediately.
How to serve?
- The strawberry foam should be served immediately or as soon as possible.
- You could make it before you start eating dinner, for instance, and keep it in the fridge until you are serving dessert, but only if absolutely necessary and definitely not longer than that.
More Romanian desserts?
Papanasi – Romanian Fried Donuts – the most famous Romanian dessert.
Cremeschnitte – Romanian Vanilla Cream Pie – Cremsnit – two layers of puff pastry filled with heavenly creamy vanilla cream.
Moist Apple and Cinnamon Cake – Prajitura turnata – the best apple cake there is.
Egyptian Hazelnut Cake – Prajitura egipteana, not really Egyptian but Romanian, no idea why it is called Egyptian.
Smooth Creme Caramel – Crema de zahar ars. Super sweet, super smooth and super delicious!
Romanian Chocolate – Ciocolata de casa – an absolut classic.
Pin it for later!
First published: June 26th, 2016.
Last updated: April 24th, 2020.
Romanian Strawberry Foam
Romanian strawberry foam or spuma de capsuni made with only three ingredients: strawberries, egg whites and sugar, in about five minutes.
Ingredients
- 450 g/ 1 lb strawberries
- 3 egg whites (See note)
- 150 g/ 5.3/ 3/4 cup granulated sugar
- fresh mint or balm leaves to decorate, optional
Instructions
- Clean and chop the strawberries finely.
- Whisk the egg white until stiff, start adding the sugar slowly and continue beating until the egg whites are shiny and stiff again.
- Add almost all the chopped strawberries, reserving a small handful for decorating, and continue whisking until the strawberries are incorporated and almost completely crushed.
- Distribute the strawberry foam into dessert bowls or cups and top with the reserved strawberries. Decorate with mint or balm leaves, if desired.
- Serve immediately.
Notes
The egg whites will remain raw, so buy pasteurized eggs, if you are worried about Salmonella.
Nutrition Information:
Yield: 6 Serving Size: 1 small serving cupAmount Per Serving: Calories: 129Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 31gFiber: 2gSugar: 29gProtein: 2g
Nutrition information isn’t always accurate.
20 comments
I LOVE farmer’s markets and though it has not quite warmed up enough here yet for the local produce to be plentiful, I’m still looking forward to it! We have a few strawberry plants growing in our garden and they have only produced flavours so far this year, but when they do produce berries, they are so delicious and sweet. I’ve never heard of this dish before, but it sounds like something I would love! Perfect for trying soon, especially when I get my hands on some super ripe strawberries 🙂 !
I hope you like it, Dawn. Garden strawberries are the best, they might not always look perfect, but they definitely taste amazing!
My friend’s romanian grandmother always made this with raspberries. I think it sounds delicious either way.
I’ve never had it with raspberries, but I can imagine the flavor. 🙂
This sounds delightful and I’ll bet the texture of this strawberry foam is terrific. And how I wish I had access to all those wonderful, flavorful Romanian vegetables!
Me too, Kimberly, I especially miss the tomatoes, the sweetest, best tasting ever!
I just love fresh strawberries this time of year! This sounds very refreshing.
It is like a sweet, aromatic cloud in the mouth. 🙂
Yes, you are right !! Sweet cloud in the mouth. We never heard of Salmonella growing up in Romania and nobody got sick 🙂
Sweet quality local strawberry does makes all the difference, doesn’t it? This is a great summer dessert, Adina.
Totally, Angie. There is no comparison between the early, Spanish strawberries and the local German ones and then again no comparison between the field strawberries and those growing directly in the garden.
Dear Adina, what a great simple dessert! Thank you for this recipe. Our strawberry season in NH is in full swing now. I am not hesitant to use raw eggs, we do it often for ice cream. But I know a lot of people are, and it’s a good idea for people who have compromised immune systems not to use raw eggs. I love that pasteurized eggs are available now, so helpful! I hope you are completely recovered from your surgery and having a great summer!
Thank you, Allie. My recovery is going well, I feel better every day, it was a bit weird the first 4-5 days after the surgery but now I could almost say that I feel better than before the surgery, I have more energy and my general mood improved a lot… 🙂
These are absolutely gorgeous and I love how simple they are. Food memories from growing up are so wonderful and yet often so bittersweet.
That is true, Chris. It seems like yesterday I was about 10 and eating this and my grandmother barely in her 50’s… So long ago though, the time flies…
My grandmother used to make this all the time and I loved this sooooo much! Always with fresh fruits from her garden, it was perfection. And I didn’t even notice how much I missed this until I made one recently with aquafaba.
Your presentation is so pretty here, love those wine glasses 🙂
Cool, you also had this in Hungary! I just had to google aquafaba, wow, does it really work? The wine glasses used to belong to my husband’s grandmother, I like them too.
Oh! I have never heard about Romanian Strawberry foam but looking at ingredients and your gorgoeus pictures I so want to try them! I so need to rush to the grocery store to but some fresh Strawberries! Thanks for sharing your Grandmother’s recipe with us! Love how easy and summer-y this is!
Thank you, Anu, let me know if you liked it! 🙂
Such a simple and beautiful looking recipe! I bet your children are just loving the strawberry series each one has been absolutely mouthwatering 🙂 but this has to be my favorite so far!