Guava Mousse (Mousse de Guayaba)

6 egg whites
1 1/2 cups sugar
1 1/2 cups heavy cream
1 cup frozen guava pulp, thawed

Beat the egg whites and sugar in a large bowl until stiff peaks form.

In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream and guava into the egg whites, in alternating batches.

Notes: This mousse can be served immediately or frozen for later use.