The New Concise Larousse Gastronomique describes spoom as: "A type of frothy sorbet, which used to be a great favourite in England, made with a lighter syrup that that required for a true sorbet. As it begins to set, it is mixed with half its volume of Italian meringue. Like sorbet, it is made from fruit juice, wine, sherry or port and served in a tall glass (with a few tablespoons of champagne spooned over it -NB). The name comes from the Italian spuma (foam). In Italy, spumone is a light frothy ice cream made with egg whites, a flavouring and whipped cream."