Iced Mascarpone and Coffee Souffle – a delicious recipe with coffee, sugar, eggs, icing sugar, mascarpone cheese, hazelnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine granulated sugar with coffee in a saucepan.
2
Reduce mixture by half cook about 3 minutes.
3
Set aside 2 tbsp of coffee syrup obtained.
4
Beat egg yolks in the food processor with icing sugar and 2 tbsp of coffee syrup until the mixture triples in volume.
5
Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
6
Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
7
Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups.
8
Refrigerate for 1 or 2 hours and serve with your choice of cookie.
9
(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).
6060
kcal
Calories
457
g
Fat
139
g
Carbs
350
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup brewed coffee, 7 ounces granulated sugar, 3 eggs (separate egg whites from egg yolks), 3 12 ounces icing sugar, and more.
Yes, Iced Mascarpone and Coffee Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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