Best 2 Mascarpone Souffle Recipes

Indulge in the heavenly delight of mascarpone soufflé, a culinary masterpiece that combines the richness of mascarpone cheese with the airy elegance of a soufflé. This exquisite dish, often served as a dessert, captivates the senses with its light and fluffy texture, delicate flavor, and irresistible golden-brown crust. While the classic mascarpone soufflé stands as a testament to culinary artistry, this article presents a collection of innovative recipes that elevate this classic dish to new heights of flavor and creativity. From savory variations infused with herbs and vegetables to decadent takes featuring chocolate and fruit, these recipes offer a delightful journey for every palate. Prepare to be tantalized as we embark on a culinary adventure, exploring the diverse world of mascarpone soufflés.

Here are our top 2 tried and tested recipes!

SABAYON

Sabayon image

Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.

Provided by azelias kitchen

Categories World Cuisine Recipes European French

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

4 egg yolks
4 tablespoons water
4 tablespoons Marsala wine
4 tablespoons white sugar

Steps:

Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g

MASCARPONE SOUFFLE RECIPE

Mascarpone Souffle Recipe image

Provided by BobLongo

Number Of Ingredients 12

Ingredients

¼ pound softened butter (plus some for greasing the pan)
1/3 cup sugar
6 eggs
1 cup sour cream (plus extra for serving on top with berry sauce)
½ cup orange juice
1 cup all-purpose flour
2 tsp baking powder
1 package (8 oz.) mascarpone cheese
2 cups small curd cottage cheese
2 egg yolks
1 tbsp sugar
1 tsp vanilla extract

Steps:

Makes 8 Servings Preheat oven to 350°. Butter a 13×9 baking dish or 8 individual oven-proof baking dishes. I use Pyrex 6 oz. custard cups. Using a mixer, blend butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Using half of the batter, divide evenly between the cups. Prepare filling by combining the mascarpone, cottage cheese, egg yolks, sugar and vanilla extract until blended. Spoon 1/4 cup over batter (it will mix slightly with the batter). Pour remaining batter, divided evenly, over filling. Unbaked souffle may be covered and refrigerated several hours or overnight. Make certain the dishes you are using can go from refrigerator to oven. Before baking, bring souffle to room temperature. Bake uncovered 50-60 minutes or until puffed and golden. Serve immediately with your favorite berry sauce and a dollop of sour cream. Note* If you are using a 13×9 baking dish, pour half the batter in pan, drop filling by large spoonful's over batter and spread evenly. (It will mix in slightly with the batter). Top with remaining half of batter. Follow directions above. The baking temperature and time are the same.

Tips:

Make sure all ingredients are at room temperature before you start baking. This will help them combine more evenly and smoothly, resulting in a better texture for your souffle.
Don't overbeat the egg whites. Overbeaten egg whites will make your souffle tough and dense. Beat them until they are stiff peaks, but not so stiff that they are dry.
Fold the egg whites into the mascarpone mixture gently. Overmixing will deflate the egg whites and make your souffle less fluffy.
Bake the souffle immediately after assembling. The longer it sits, the more likely it is to deflate.
Serve the souffle immediately. It is best when it is fresh out of the oven.

Conclusion:

Mascarpone souffle is a delicious and impressive dessert that is perfect for any occasion. With its light and airy texture and rich, creamy flavor, it is sure to be a hit with your guests. Follow these tips to make sure your souffle is a success.