Mascarpone Souffle

An indescribably delicious, light and slightly sweet souffle. I love making this dish when I have overnight guests because everything can be prepared the night before. You can use individual souffle dishes, custard cups or a large baking dish if you’re serving a crowd. Souffles can sometimes be intimidating but this is not the case so continue reading if you please. The only caveat is it will not stay inflated for long. As the pictures will show you when it first comes out of the oven it is puffed up and full of itself. You may serve it in the container it was baked in, but as you see it’s now slightly deflated. I’ve made them this way for my family and no one has ever complained.  The last time I made these I had three left over. I needed the cups they were  in to use for a different recipe. When I took them out I discovered that if you unmold them, place upside down on a pretty plate, the concave center can be topped with the fresh berry sauce, a dollop of sour cream and Voila!  Who’s to know that wasn’t you’re intention to serve it that way all along?

Makes 8 Servings


  • 1/4 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)
  • 1/2 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 Steps

  • Preheat oven to 350°. Butter a 13×9 baking dish or 8 individual oven-proof baking dishes. I use Pyrex 6oz. 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 spoonfulls over batter and  spread evenly. (It will mix in slightlywith the batter). Top with remaing half of batter. Follow directions above. The baking tepperature and time are the same.

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4 Responses to “Mascarpone Souffle”

  1. Joe
    February 2, 2012 at 7:26 pm #

    This is making my whole house smell good I love this stuff! I don’t have a mixer so I took a chance with my blender. Luckily with a little strategy I moved everything around and it worked perfectly! 29 minutes until it’s ready!

    • Catherine
      February 5, 2012 at 1:02 pm #

      Quite often a blender or a food processor can be used in place of a mixer. Good for you for finding an alternate way of getting the job done. Let me know how it turns out.

  2. Joe
    February 17, 2012 at 8:14 pm #

    Worked like a charm, the batter blends really easily. The filling was a little thick so I just put all the ingredients in a bowl and whipped them up with a fork and it turned out great!

    • Catherine
      February 20, 2012 at 10:56 am #

      I’m pleased you enjoyed the souffle! Here’s a tip for next time: Use the blender for the filling too (no need to rinse it out). It will produce a ‘lighter’ result and you’ll have one less bowl to clean. By the way, the filling should be thicker than the batter.

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