Heavenly Iced Mascarpone and Coffee Soufflé Recipe
Alright, folks. Today’s recipe is going to knock your socks off. I’m talking about a delicious iced mascarpone and coffee soufflé that is going to take your taste buds on a ride. If you’re someone who loves coffee and dessert, then this recipe is for you.
Now, let me tell you why this recipe is a game-changer. First of all, it involves mascarpone cheese – need I say more? It’s creamy, dreamy, and oh-so-satisfying. And when combined with brewed coffee, it takes on a whole new life.
This dessert is perfect for those hot summer days where you want something sweet, but not too heavy. The iced aspect of the recipe gives it a refreshing twist that is sure to cool you down.
I know what some of you may be thinking, “soufflés are difficult to make.” But trust me when I say that this recipe is easy to follow and won’t leave you feeling frustrated in the kitchen. Plus, once you take that first bite of sweet mascarpone goodness, all your efforts will be worth it.
So, grab your aprons and let’s get started on making this delectable iced mascarpone and coffee soufflé recipe. Get ready to impress your friends and family with this showstopping dessert – they won’t know what hit them!
Why You’ll Love This Recipe
Alright coffee lovers, listen up! I am thrilled to introduce a recipe that is going to change your life for the better: the iced mascarpone and coffee soufflé. Trust me when I say that this is not your ordinary coffee dessert. This heavenly concoction is made with creamy mascarpone cheese, brewed coffee, hazelnuts and eggs, all blended together to create a light and fluffy soufflé that will leave you speechless.
Firstly, let’s talk about the flavor profile. The sweet mascarpone cheese combined with the bittersweetness of the brewed coffee makes for an unforgettable taste sensation. The hazelnuts provide an added crunch, adding richness to every bite. These flavors complement each other perfectly, creating a multi-dimensional taste.
But what really sets this recipe apart is its texture. The soufflé itself is incredibly light and soft, while maintaining a delicate firmness. Imagine biting into a cloud of sweetness- that’s exactly what you can expect from this dessert. Plus, it is iced, which means even on hot summer days you can indulge in this refreshing treat.
Not only does this dessert taste incredible, but it also looks impressive. Each individual soufflé will rise high above its dish, ready to be served as a grand finale to any meal or occasion.
In conclusion, this iced mascarpone and coffee soufflé will undoubtedly become a staple in your dessert repertoire. The flavors work together flawlessly while the texture creates an unforgettable experience. And let’s not forget how impressive it looks when presented before family and friends- they’ll think you’re a culinary genius!
Ingredient List
- 1 tbsp instant coffee powder
- 4 egg yolks
- 2 egg whites
- 1 x 250g container mascarpone cheese, room temperature
- ¾ cup granulated sugar, divided into ⅓ and ¼ cups
- 1 cup brewed coffee, cooled to room temperature
- ½ cup hazelnuts, chopped and toasted
- 1 cup heavy cream, chilled
- 1 tsp vanilla extract
- Icing sugar, to dust
The ingredients for this Iced Mascarpone and Coffee Soufflé Recipe recipe are straightforward. There’s no need for any fancy equipment or specialist ingredients. This recipe needs the usual things you will find in a kitchen. The ingredients are well balanced creating that perfect texture and flavor that you will love. Make sure to have all of them at hand before you start making this delicious dessert. The mascarpone cheese gives it that creamy, velvety texture which is complemented by the crunchy hazelnuts pieces. The recipe also makes use of brewed coffee which enhances the flavor and aroma of the dessert. Moreover, using instant coffee powder intensifies the taste of the coffee soufflé even more.
The Recipe How-To
Step 1: Prep the Ingredients
Before you start baking, make sure your ingredients are prepared and at room temperature. In a bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and has thickened slightly. Add the brewed coffee and 1 tbsp of instant coffee powder, whisking everything together making sure that there are no lumps. Add in the 250g container of mascarpone cheese, little by little, whisking everything constantly.
In a separate clean bowl, whisk the 4 egg whites with an electric mixer until they form firm peaks. No yolk should be present in the mixture or it will not whip up properly.
NOTE: For best results, make sure that all your ingredients are at room temperature.
Step 2: Combine Mixtures and Fold in Whipped Cream
Add about 1/3rd of the egg white mixture into your mascarpone batter mixture and fold softly. When mixture is combined add another third and continue folding gently; finally add the last portion and mix until well combined taking care not to deflate too much.
Pour ¾* cups of heavy cream into a large mixing bowl then add two teaspoons of vanilla extract as well as three tablespoons of icing sugar.
Using an electric mixer with whisk attachment, whisk hard until stiff peaks form then fold carefully into the mascarpone batter mixture.
NOTE: Fold in very gently so you don’t deflate whey protein.
Step 3: Assemble and Chill
Fill an *8×8 inch square baking pan with plastic wrap that hangs over each side to ensure your soufflé can easily be removed.
Cut about twenty-five ladyfingers in thirds, so you have seventy-five fingers to layer on the bottom.
Drizzle cooled brewed coffee (around 1 cup) over the fingers, just a spoon full at a time, making sure that each finger is given enough coverage.
Spoon the mascarpone batter carefully over the ladyfingers ensuring an even layer.
Add another layer of ladyfingers over the mascarpone and drizzle them with cooled brewed coffee, then follow by another layer of mascarpone.
Sprinkle some crushed hazelnuts on top and chill for at least 4 hours, or overnight for best results.
Take your dessert out of fridge about 10-15 minutes before serving while you make your whipped cream!
Step 4: Optional Whipped Cream Topping
In a large mixing bowl pour 1 cup chilled heavy cream and add icing sugar mixture, as per your taste (approx. 1/2 cup). Do note that you don’t want to make the whipped cream too sweet as you have already added sugar in other elements.
Whisk with electric mixer until stiff peaks form.
Finally, scoop generous amounts of whipped cream on top of your
Substitutions and Variations
Do you want to put your own twist on this iced mascarpone and coffee soufflé recipe? Here are some substitutions and variations to try out:
– Hazelnuts: If you want to add a nutty flavor to the soufflé, use chopped hazelnuts instead of ladyfingers. You can also sprinkle chopped hazelnuts on top of your soufflé for extra crunch.
– Whipped cream: Instead of using mascarpone cream, you can substitute it with whipped cream. Simply beat 1 cup of chilled heavy cream with 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract until soft peaks form. Fold it into the mascarpone mixture before folding in the whipped egg whites.
– Chocolate soufflé: For a decadent chocolate twist, use chocolate mascarpone cheese instead of regular mascarpone cheese. You can also add 3 tablespoons of cocoa powder to the egg yolk and sugar mixture.
– Tiramisu soufflé: Turn this coffee soufflé into a tiramisu-inspired treat by soaking the ladyfingers in a mixture of 1/2 cup brewed coffee, 2 tablespoons of instant coffee powder, and 1 tablespoon of Grand Marnier liqueur. Then layer the soaked ladyfingers in the bottom of the ramekins before pouring in the coffee and mascarpone mixture.
– Iced coffee soufflé: For an even more refreshing treat, add 1/2 cup of coffee ice cream to the mascarpone mixture before folding in the egg whites.
No matter which substitution or variation you choose to make, don’t be afraid to experiment and create your own unique version of this sweet mascarpone dessert.
Serving and Pairing
Looking to up your dessert game? You’ve come to the right place. Trust me when I say that serving and pairing this deliciously decadent iced mascarpone and coffee soufflé is not just a fun challenge, but a delightful experience for both the eyes and taste buds!
As far as serving goes, picture this: a beautifully plated iced mascarpone and coffee soufflé on a bed of crunchy hazelnuts, topped with whipped mascarpone cream, dusted with chocolate shavings and icing sugar. Now that’s what I like to call Instagram-worthy!
When it comes to pairing, there are a few beverage options that can complement this sweet mascarpone recipe. Of course, you can go for the obvious choice of an iced coffee, which will enhance the coffee flavor in the soufflé. If you’d rather go for something stronger, try pairing it with a shot of espresso or a glass of Grand Marnier.
But wait, don’t forget about ice cream! A scoop of vanilla or coffee ice cream would undoubtedly make this soufflé even more indulgent. Or why not try making it into an iced coffee soufflé by serving it with a scoop of coffee ice cream?
Whichever way you decide to serve and pair this dessert masterpiece, just know that you’ll end up with a truly unforgettable culinary experience that will leave everyone impressed and coming back for more!
Make-Ahead, Storing and Reheating
You can make this refreshing iced mascarpone and coffee soufflé ahead of time without sacrificing its soft, airy texture. In fact, it is a great dessert to make in advance for dinner parties or occasions.
Once you have prepared the soufflé, you can store it in an airtight container in the refrigerator for up to two days. When ready to serve, take it out of the fridge and let it sit for a few minutes before placing it back in the oven to warm up.
If you have any leftover soufflé, no need to worry! You can store them in the refrigerator for up to three days. To reheat them, place them in an oven preheated at 325 °F for about 5 to 10 minutes. Just long enough to get them warm with a crisp top.
It’s also worth noting that this soufflé recipe is versatile when it comes to flavor and pairing. You can mix different flavors up for your next party or try them with your favorite ice cream or sweet toppings like fresh berries or whipped cream on top.
Pro tip: For an extra touch of richness and sweetness, add a layer of cocoa powder on top of the soufflé before reheating. Trust me, you’ll thank me later!
Tips for Perfect Results
Our Iced Mascarpone and Coffee Soufflé recipe is a delightful dessert that combines the richness of mascarpone cheese with the bold flavors of coffee. To help you achieve the best possible results, I am going to share some tips on how to make this recipe just right.
Firstly, make sure that all your ingredients are at room temperature. This will help them blend together more easily and create a smooth, creamy texture in your soufflés. Leaving your eggs and mascarpone cheese out for an hour or so before you start baking should do the trick.
Next, when beating your egg whites, ensure that there are no traces of egg yolk in the mixture as it will prevent your whites from stiffening up. Even a small amount of yolk can ruin the texture of your soufflé. Use good-quality eggs and separate them carefully to avoid this issue.
It’s also important to not over-whip your egg whites – this will cause them to break down and lose their volume. Beat them until they form stiff peaks but stop immediately after that. Overbeating them will make your soufflé dense instead of light and fluffy.
When folding in the egg whites, be gentle and steady. You want to incorporate all the ingredients while keeping as much air in the batter as possible. Take your time, and use a spatula to fold in a figure-eight motion for extra precision.
Finally, bake your soufflés on the middle rack of a preheated oven for 20-25 minutes until they have risen high above their ramekins and are lightly browned on top. Keep an eye on them towards the end to avoid overcooking which could cause dryness.
Follow these tips, and you’ll have beautiful iced mascarpone and coffee soufflés every time. With practice and patience, you will master this recipe like a pro!
Bottom Line
In conclusion, this iced mascarpone and coffee soufflé recipe is a must-try for coffee lovers who want to combine their love of coffee with a sweet treat. With its smooth and creamy mascarpone cheese, luscious whipped cream, and bold coffee flavors, this dessert is sure to become a new favorite. And with the addition of hazelnuts or ladyfingers, you can add your own unique twist to the recipe.
So go ahead and give this coffee soufflé a try! It’s an impressive dessert that will wow guests at any dinner party, or even make for a special weekend treat. It’s also a perfect way to use up any leftover brewed coffee you may have in your kitchen. And with its ability to be served both warm or chilled, it’s versatile enough for any occasion.
Don’t be intimidated by the thought of making soufflés – follow the steps carefully and use all the tips provided for the perfect results every time. Plus, with the substitutions and variations section, you can easily tweak the recipe to suit your preferences or dietary restrictions.
In short, this iced mascarpone and coffee soufflé recipe is worth trying out – not just for its delicious taste but also for the experience of creating something spectacular in your very own kitchen. So gather up your ingredients and whip up a batch today! You won’t regret it.
Iced Mascarpone and Coffee Soufflé Recipe
Ingredients
- 1 cup brewed coffee
- 7 ounces granulated sugar
- 3 eggs (separate egg whites from egg yolks)
- 3 1/2 ounces icing sugar
- 1/2 lb mascarpone cheese
- 3 tablespoons hazelnuts, roasted and chopped
- cookie (your favorite)
Instructions
- Combine granulated sugar with coffee in a saucepan. Reduce mixture by half – cook about 3 minutes. Set aside 2 tbsp of coffee syrup obtained.
- Beat egg yolks in the food processor with icing sugar and 2 tbsp of coffee syrup until the mixture triples in volume.
- Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
- Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
- Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups.
- Refrigerate for 1 or 2 hours and serve with your choice of cookie.
- (Julie B's Hive used the extra coffee syrup as a topping to the dessert and sprinkled on a bit more of the chopped hazelnuts).
Add Your Own Notes
Nutrition
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