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.

Joe’s Special
Roasted Portabella Salad