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Puree the fruit. (I used a potato masher but you can also use a food processor.) Add 1 cup sugar and stir until dissolved. Push mixture through a sieve.
Heat water and 1 cup sugar on the stove to 240 F.
Begin whipping egg whites (I used the whisk attachment and a stand mixer). Slowly add the fruit puree and whip to stiff peaks (or as close as you can get). This may take several minutes.
Slowly pour the hot syrup into the meringue. Keep the mixer going while you do this. Whip the meringue to stiff peaks.
Serve the espumilla immediately in a cone or bowl. Top with sprinkles, shredded coconut or a drizzle of left-over fruit puree. Enjoy!