Pineapple Soufflé Recipe - Breakfast Souffle With Pineapple
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Pineapple Soufflé with Lime, Mascarpone, and Dulce de Leche

This pineapple soufflé is a great breakfast option that will impress every taste bud at the table. It’s made with pineapple, lime, marscarpone cheese, and dulce de leche, and looks great whether it’s served up in a cast iron skillet or fancy bakeware.

Lime Pineapple Soufflé
Each bite of this lime, pineapple, and mascarpone soufflé is like eating pineapple sunshine, warm lime clouds, and a soft dulche de leche breeze.

Why This Pineapple Soufflé Works

The flavor combination of pineapple with lime and mascarpone cheese is sweet and acidic and rich. There’s a little salt in the recipe to help bring out some of the sweetness.

The presentation with pineapple rings and a drizzle of dulce de leche on top is also well-received by guests!

I got inspiration for this pineapple soufflé recipe from the lemon ricotta soufflé pancake with berries recipe on Honest Cooking.

How To Make This Pineapple Soufflé Recipe

While soufflés sound like scary, fancy French food – something that Julia Child would have spent months trying to perfect – it’s just a cake with separated eggs.

Soufflé actually means “puff up” in French. The beaten egg whites are used to give the cake lift, while the yolks add richness and flavor. Make sure that you separate the eggs in this recipe before beginning.

Preparing the Batter

To start, preheat an oven to 375 F with the skillet or baking dish that you’re going to use inside.

Mix flour, sugar, and salt together.

In another bowl, mix egg yolks, mascarpone, melted butter, lime juice, lime zest, and vanilla extract.

Add dry ingredients to the wet ones and mix to combine well.

Whip egg whites separately until stiff peaks form. Again, whipped egg whites is the key to a good soufflé!

Add a small amount of the whipped egg whites to the batter and mix to lighten it slightly.

Add the remaining whipped egg whites and fold in with a spatula – this is very important – until combined.

Assembling the Dish

Remove the hot skillet or bakeware from the oven.

Melt butter in the skillet.

Spread batter evenly, and top with pineapple rings.

Return the skillet to the oven and bake until the pineapple soufflé is puffed and lightly browned on top.

Drizzle with dulce de leche and serve warm.

How to Prepare This Recipe in Advance

To prepare this soufflé in advance the night before serving:

  • 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, preheat your skillet, whip and fold in the egg whites, and bake as normal.

Other Breakfast Ideas

Try any one of my overnight french toast casseroles: overnight raspberry stuffed French toast casserole, overnight strawberry French toast casserole, or overnight Bananas Foster French toast casserole.

These crab and asparagus mini quiches go so well on a breakfast spread!

You can’t go wrong with monkey bread muffins stuffed, coated, or glazed with whatever you want!

This easy breakfast casserole from The Wholesome Dish sounds pretty great to me!

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Lime Pineapple Soufflé in a Cast Iron Skillet
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5 from 1 vote

Pineapple Soufflé with Lime, Mascarpone, and Dulce de Leche

Beaten egg whites are used to give the pineapple cake lift. This soufflé is less imposing since it's made in a cast iron skillet. 
Course Breakfast
Cuisine American
Keyword breakfast souffle recipe, cast iron souffle, pineapple lime mascarpone souffle
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 278kcal
Author Stef

Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 4 large eggs separated
  • 4 tablespoons unsalted butter divided - 2 melted and 2 at room temperature
  • 2/3 cup mascarpone cheese
  • 1/4 cup lime juice
  • zest of 1 lime
  • 1/2 teaspoons vanilla
  • 15 ounces can pineapple rings
  • dulce de leche to taste

Instructions

  • 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, lime zest, and vanilla extract.
  • Add the dry ingredients to the wet mixture and combine well.
  • In another small bowl, whisk egg whites until stiff peaks form.
  • Add a small dollop of the egg whites to the batter 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 the skillet.
  • 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.

Notes

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, preheat your skillet, whip and fold in the egg whites, and you are ready to go.
*10" skillet

Nutrition

Nutrition Facts
Pineapple Soufflé with Lime, Mascarpone, and Dulce de Leche
Amount Per Serving
Calories 278 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g50%
Cholesterol 116mg39%
Sodium 189mg8%
Potassium 126mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 16g18%
Protein 6g12%
Vitamin A 583IU12%
Vitamin C 10mg12%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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11 comments on “Pineapple Soufflé with Lime, Mascarpone, and Dulce de Leche”

  1. 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. Calisays:

    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!! =)

    Smiles!
    Cali

  3. Lorisays:

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

  4. Fascinating! I can’t wait to try this.

  5. Sarahsays:

    I adore this photo and completely understand theme weeks.

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

  7. this just looks so divine!

  8. Stefsays:

    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. Anonymoussays:

    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!

    Angie

    http://www.walmart.com/ip/Coronado-Milk-Caramel-Spread-W-Real-Goat-Milk-Cajeta-Envinada-32.3-oz/10811126

  10. cowboysays:

    HI
    I love this posting!!!I like this tips.my favorite recipes.
    Thanks!!!

    Cast Iron Cowboy Hat

  11. Marinasays:

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

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