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Blackberry Cloud Foam

A light and foamy dessert, like cotton candy in a bowl except much healthier! Made with beaten egg whites, sugar and seasonal berries.

a light, foamy dessert, like cotton candy in a bowl

Today I’m sharing the recipe for a very easy, light, fluffy mousse. You’ll only need three ingredients: fresh, ripe berries, sugar and eggs.

The recipe comes from my Hungarian grandma-in-law, who loves to serve this often as an appetizer before lunch. Strawberries mark the end of the Hungarian winter that likes to push cold winds sometimes til April – so when my husband’s grandma served eper hab (strawberry “foam”) to me it always promised summer and warmth and finally some fresh fruit!

This dessert is a classic in Hungary and it can be made with strawberries, raspberries or blackberries. Traditionally mousse is made with raw eggs, but recently it has been replaced in restaurants and households by heavy whipping cream. It’s a bit of a shame, in my opinion; raw eggs make this dish lighter and fresher and honestly provide a perfect efficient balance in my kitchen since I use the yolks to make my homemade mayonnaise and whites to make this “blackberry cloud foam.

Blackberry Cloud Foam

Prep Time: 5 minutes

Cook Time: 5 minutes

Blackberry Cloud Foam


  • 2 egg whites from pasture-raised eggs
  • 1/2 cup raw sugar
  • 2 cups ripe blackberries, strawberries or raspberries (more to taste!)


  1. In a small bowl, mash berries with a fork. Alternatively you can run them through a food processor.*
  2. In a medium bowl* beat egg whites with a hand beater until foamy. Gradually add the sugar about 1 tablespoon at a time while still beating in medium to high potency. Beat until you create a thick, tight foam.
  3. Fold in berry mixture.
  4. Serve room temperature or cover and place in the freezer for 15-30 minutes.
  5. Garnish with lime or orange zest, mint or more berries!


*I like to mash berries with a fork as they retains some texture, but alternatively, for a smoother "foam" run them through a food processor.

*do not beat them in a very big bowl, in my experience the smaller the bowl the tighter the foam. A medium-sized bowl will do just nicely!

a light, foamy dessert. Like cotton candy in a bowl

Enjoy! And if you’re looking for something to do with the extra egg yolks, try adding them to protein shakes (yes, raw, and YES it will taste amazing) or try making homemade mayonnaise! My husband and I eat raw eggs from hens that are allowed to roam and graze and live in clean conditions. If you’d like to read more on how to eat raw eggs safely, you can start here.


Hi! Thanks for reading! I’m a certified nutritionist exploring the local & sustainable foods scenes in The Woodlands and Houston! Keep in touch and follow me! As of 2017 my sister and I just opened an outdoor dessert café – check it out! I couldn’t be more excited!


  1. Ooh this looks so light and creamy! I just want to dig a spoon into it!

  2. How wonderfully simple, three ingredients working together perfectly and looks wonderful. I’ve lived in Hungary for 8 years and never seen this on the menu anywhere or been served it at someones home, but I don’t usually look at the desert section as the meals are all so damn generous that the thought of desert makes me pop buttons ;)

    • I remember reading your bio a couple of months ago and signing up for your newsletter. I think it is seriously awesome that you moved to Hungary’s countryside. Sounds like a dream come true.
      You’d definitely never find this dessert at a restaurant for two reasons: 1. it’s “too simple” and 2. its raw egg content. My husband likes to call it a “leftover” dessert recipe because he mainly makes it when he has extra egg whites after using the yolks for something else. His grandma will make it during the summer months with whatever berries she’s got extra, especially after making fruit soup. Ohh now I’m craving a big bowl of creamy, fresh, Hungarian fruit soup! x.x

  3. I have never heard of this before…but I am sure I will be remembering this! Pinning! Looks delightful!

    • Thanks! The recipe is Hungarian and I kept trying to find its name in English and didn’t find anything! Maybe only eastern eauropeans make it! I suppose it’s just simple merengue with beaten berries, like pavlova before baking with extra fruit;)

  4. This looks right out of my dream and so yum !!!

  5. Oh my, this looks so fantastic, I love meringues and am not afraid of raw egg so I’ll be trying this for sure!

  6. I’m not really a fan of raw egg whites, but I can be tempted and my goodness this does look good. It’s a gorgeous colour.

  7. Woah! This is literally the most UNIQUE but totally doable thing I’ve seen all year! PINNING!

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