I’ve never made a soufflé before. Soufflés sounded like scary, fancy French food – something that Julia Child would have futzed over for months trying to perfect. I learned, however, that a soufflé (which means “puff up” in French) is just a cake with separated eggs. The beaten egg whites are used to give the cake lift – not so frightening. My soufflé is even less imposing since it’s made in a cast iron skillet. Breakfast in a skillet is like a man in a cowboy hat. It doesn’t matter how handsome the dish actually is; sticking it in the skillet gives it instant appeal.
Each bite of this lime, pineapple, and mascarpone soufflé is like eating warm lime clouds, pineapple sunshine, and a soft dulche de leche breeze. I see more soufflés in my future.
Lime, Pineapple, and Marscarpone Breakfast Soufflé with Dulce de Leche Recipe
I created this lime, pineapple, and mascarpone soufflé recipe by modifying the lemon ricotta soufflé pancake with berries recipe on Honest Cooking. Here is my adapted recipe:
When I served my soufflé to my friends, I tried to explain that it was part of lime week. They all looked at me like I was a bit crazy. “What?” I asked. “Other people don’t have theme weeks in their homes?” I’ve got more lime recipes coming this week – including, of course, cupcakes!