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

Lime, Pineapple, and Mascarpone Breakfast Soufflé with Dulce de Leche is a side dish that serves 10. One portion of this dish contains approximately 5g of protein, 14g of fat, and a total of 230 calories. For $1.19 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have mascarpone, lime juice, sugar, and a few other ingredients on hand, you can make it. 2005 people were impressed by this recipe. It is brought to you by Cup Cake Project. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is rather bad. Similar recipes are Mascarpone Cheesecake with Candied Pecans and Dulce de Leche Sauce, Russian Dulce De Leche Waffle Cake and Instant Pot Dulce De Leche, and Pineapple-Dulce de Leche Torta.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. Add the dry ingredients to the wet mixture and combine well. In another small bowl, whip egg whites until stiff peaks form.

3. Add a small dollop of the egg whites and mix in to lighten the batter.

4. Add the remaining egg whites and fold in with a spatula until combined.

5. Remove the skillet from the oven and melt two tablespoons of butter in it.

6. Spread batter evenly in pan. Top with pineapple rings. Return the skillet to the oven.

7. Bake for 20 to 25 minutes or until the soufflé is puffed and lightly browned on top.

8. Drizzle with dulce de leche and serve warm.

Nutrition Information:

covered percent of daily need