Lime, Pineapple, and Mascarpone Breakfast Soufflé with Dulce de Leche | Cupcake Project

Lime, Pineapple, and Mascarpone Breakfast Soufflé with Dulce de Leche

Lime Pineapple Soufflé

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:

Lime, Pineapple, and Mascarpone Breakfast Soufflé with Dulce de Leche

Yield: 10" skillet*

Lime, Pineapple, and Mascarpone Breakfast Soufflé with Dulce de Leche


  • 3/4 C all-purpose flour
  • 1/3 C sugar
  • 1/2 tsp salt
  • 4 large eggs, separated
  • 4 tbsp unsalted butter (2 melted and 2 room temperature)
  • 2/3 C mascarpone
  • 1/4 C lime juice
  • zest of 1 lime
  • 1/2 tsp vanilla
  • 15 oz can pineapple rings
  • Dulce de leche to taste (See my post on making dulce de leche in a crock pot.)


  1. Preheat the oven to 375 F with a 10-inch cast iron skillet inside.
  2. In a small bowl, mix flour, sugar and salt.
  3. In medium-sized bowl, mix egg yolks, mascarpone, 2 tablespoons melted butter, lime juice, zest and vanilla.
  4. Add the dry ingredients to the wet mixture and combine well.
  5. In another small bowl, whip egg whites until stiff peaks form.
  6. Add a small dollop of the egg whites and mix in to lighten the batter.
  7. Add the remaining egg whites and fold in with a spatula until combined.
  8. Remove the skillet from the oven and melt two tablespoons of butter in it.
  9. Spread batter evenly in pan.
  10. Top with pineapple rings.
  11. Return the skillet to the oven. Bake for 20 to 25 minutes or until the soufflé is puffed and lightly browned on top.
  12. Drizzle with dulce de leche and serve warm.


To prepare in advance the night before serving this dish: Mix everything together except the egg whites. Keep the unwhipped egg whites and the batter in separate covered bowls in your refrigerator. In the morning, simply preheat your skillet, whip and fold in the egg whites, and you are ready to go.

*10" skillet


Coming Soon

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!

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12 Responses to Lime, Pineapple, and Mascarpone Breakfast Soufflé with Dulce de Leche

  1. Cupcake Activist May 2, 2011 at 1:08 pm #

    I’ve never heard or seen anything like that, but I want to try it. I love sweet breakfast foods and I love pineapple!

  2. Cali May 3, 2011 at 4:44 am #

    I’ve never made a souffle either. To top that, I don’t own an iron skillet. Can you make it in something else? =) Sure looks yummy!

    Bring on the Lime Cupcakes!! =)


  3. Lori May 3, 2011 at 9:30 am #

    I have to say, that breakfast souffle was TASTY! Thanks for sharing it with us, Stef!

  4. 3LittleMonkeys May 4, 2011 at 4:20 pm #

    Fascinating! I can’t wait to try this.

  5. Sarah May 4, 2011 at 6:52 pm #

    I adore this photo and completely understand theme weeks.

  6. Nourhan @ Miss Anthropist's Kitchen May 5, 2011 at 10:56 am #

    That looks delicious! I always thought a souffle was some fancy chef food as well–thank you for sharing!

  7. Giannina May 5, 2011 at 11:44 pm #

    this just looks so divine!

  8. Stef May 15, 2011 at 6:31 pm #

    Cali – Sorry it took me so long to get back to you. I’m pretty sure that you could make it in something else, but I’m not sure it would work exactly the same since cast iron holds heat differently. If you try/tried it, let me know how it goes.

  9. Anonymous February 7, 2012 at 3:30 pm #

    Hi, not sure if you knew but cajeta can be bought ready made. I can find it at WalMart and most of my local grocery store chains. I grew up on this stuff. YUM!


  10. cowboy July 11, 2012 at 2:12 am #

    I love this posting!!!I like this favorite recipes.

    Cast Iron Cowboy Hat

  11. Marina May 2, 2014 at 3:58 am #

    Just made this recipe for breakfast. It was easy and super tasty! Many thanks for sharing it :)


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