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