The Spoom recipe
between two courses
Chill the glasses and champagne, and let the sorbet soften slightly for 5 minutes.
Make the meringue: heat the sugar with the water to 118 °C, measured with a sugar thermometer. Meanwhile, whisk the egg whites with a pinch of salt until stiff.
Pour the hot syrup into the egg whites in a thin stream and whisk on the highest setting for about 4 minutes, until the meringue is lukewarm.
Scoop the sorbet into a chilled bowl and carefully fold in the meringue first, followed by the champagne.
Scoop the spoom into the chilled glasses and serve immediately with a small spoon.
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The story
Spoom comes from classical cuisine. The word goes back to the Italian spuma, meaning foam, and that is exactly what it is: a sorbet that is lighter and airier than ordinary sorbet. In the classic description, including in Larousse Gastronomique, you make a sorbet from fruit juice or wine with less sugar, let it partially freeze, and fold in Italian meringue. Served in a tall glass with a few spoonfuls of champagne poured over it, it is brought to the table.
In the Netherlands, spoom is best known as an intermezzo during an elaborate dinner: a small glass between the fish and meat courses to refresh the palate. Its Italian cousin, Sgroppino, uses vodka and prosecco instead of meringue and champagne. As a result, spoom is milder and less strong.
The right glass
Spoom is served in a coupe or a flute. The coupe makes it more of a dessert that you eat with a spoon, while the flute keeps the foam higher and colder for longer. In classic cuisine, spoom is served in a tall glass, so a flute is a good choice. Choose glasses from 20 to 27 cl, do not fill them too full and place them in the freezer beforehand. Find more options among our champagne coupe glasses and scroppino glasses.
Royal Leerdam Experts Collection Champagne Glass / Coupe 27 cl (6 pieces)
Schott Zwiesel Classico / Ever Champagne Glass / Flute 21 cl (6 pieces)
Both sets together € 87,44.
The right tools
For spoom, in addition to the glass, you use a bar spoon to gently fold in the champagne, a jigger to measure the champagne and a peeler for a strip of lemon peel. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools together € 101,80.
What do you make a Spoom with?
For spoom, you need champagne, or another dry sparkling wine such as prosecco or cava. A well-known bottle is the Brut Impérial from Moët & Chandon. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it pairs with and which glass you need.
Variations & twists
You can also make spoom with other sorbets, such as raspberry or mango; just choose a fresh flavour, because the dish should refresh the palate. Instead of champagne, you can use prosecco or cava. In classic cuisine, the sorbet is also made with wine, sherry or port. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Keep the portions small when serving spoom between courses: half a glass is enough. Mix it only once the previous course has been cleared, because the foam collapses within a few minutes.
Good to know
Spoom or sgroppino
They are similar: both are sorbet with bubbles. With spoom, Italian meringue provides the airy foam and champagne is added. With sgroppino, you whisk the sorbet loose with vodka and prosecco, without egg. Spoom is therefore softer and less strong, while sgroppino is fresher and more robust. Both are served ice-cold and immediately.
Italian meringue without the stress
You make Italian meringue by pouring hot sugar syrup into beaten egg whites. The heat makes the egg whites firm and glossy, and the foam stays firm longer than ordinary meringue. Use a sugar thermometer: the syrup is ready at 118 °C. Pour it in a thin stream along the side of the bowl, not onto the whisk, and keep beating until the meringue is lukewarm. Not in the mood for meringue? Spoom with just sorbet and champagne is also delicious, just less airy.
How much alcohol is in spoom?
Not much. With 7.5 cl of champagne per 100 g of sorbet and a generous spoonful of meringue, you end up at around 4 percent. That is less than a glass of beer. If you use less champagne, it will be even lower.
Alcohol-free spoom
Replace the champagne with a dry alcohol-free sparkling wine. Choose a dry one, because the sorbet and meringue are already sweet enough. The rest of the recipe stays the same. This way, you can also serve spoom at the table to guests who do not drink alcohol.
Frequently asked questions
What is spoom?
Spoom is a foamy sorbet with Italian meringue and champagne. Serve it as a small intermezzo to refresh the palate between two courses, or as a light dessert. The name comes from the Italian spuma, meaning foam.
What is in spoom?
Lemon sorbet, Italian meringue made from egg white and sugar, and champagne or another dry sparkling wine. Allow 100 g of sorbet and 7.5 cl of champagne per person. For 4 people, make meringue from 2 egg whites and 130 g of sugar.
Why do you eat spoom between courses?
The fresh acidity of the lemon and the cold bubbles cleanse your palate after a rich course. This helps you taste the next course better. That is why spoom is often on the menu at an elaborate dinner, for example at Christmas.
Which glass do you use for spoom?
A coupe or flute glass of 20 to 27 cl. You eat it with a spoon as a dessert from the coupe, while the foam stays longer in the flute. See our champagne coupe glasses.
What is the difference between spoom and sgroppino?
Spoom consists of sorbet, Italian meringue and champagne. Venetian sgroppino is sorbet with vodka and prosecco, without meringue. Spoom is softer and lower in alcohol.
Can you make spoom in advance?
The sorbet can be made days in advance and kept in the freezer. You can whip the meringue shortly beforehand and chill it. Mix everything with the champagne just before serving; otherwise the foam will collapse.
Also delicious
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