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Mascarpone Souffle


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  • 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


Preparation time 20mins
Cooking time 80mins


Step 1

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.

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