Recipe(tried): Guava Mousse (Mousse de Guayaba)

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. 

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