Lime and mascarpone soufflé

Not yet rated

Tangy lime and creamy mascarpone combine in Richard Corrigan's delightful lime soufflé recipe. This would be an excellent ending to any summer meal, particularly when served with a scoop of your favourite ice cream recipe - citrus sorbet or vanilla ice cream will work particularly well.

First published in 2015




  • 6 eggs
  • 175g of caster sugar
  • 6 limes, zest and juice reserved
  • 200g of plain flour, sifted
  • 500ml of milk
  • 1/2 vanilla pod
  • 60g of mascarpone
  • 25g of butter
  • icing sugar


  • Pastry brush
  • 8 ramekins



Make a lime syrup by putting the lime juice and 25g sugar into a saucepan. Bring to the boil, then turn down to a simmer until the liquid reduces and thickens into a sticky syrup. Set aside to keep warm

  • 6 limes
  • 25g of caster sugar

Separate 4 of the eggs into whites and yolks. In a large bowl, whisk the 4 egg yolks with 100g of the sugar until thick, then fold in the flour. Reserve the 4 egg whites for later use

  • 4 eggs
  • 100g of caster sugar
  • 200g of plain flour

In a heavy saucepan, bring the milk to the boil with the half vanilla pod. Once boiling, remove from the heat and remove the vanilla pod

  • 1/2 vanilla pod
  • 500ml of milk
Pour the boiling milk onto the egg yolks mixture, a little at a time, whisking continuously so that there are no lumps. Return the mixture to the pan and cook gently, while stirring, for another 2 minutes - this will cook out the taste of the flour. Pour the mixture back into the bowl
Separate the remaining 2 eggs and beat the egg yolks into the mixture, along with the mascarpone and lime zest - the extra egg yolk will lighten the soufflés and help them to rise
Cover the mixture with cling film to prevent a skin forming and leave to cool
To prepare the ramekins, melt the butter and with a pastry brush, paint over the inside of the soufflé ramekins carefully and completely, using upward strokes only. Dust with icing sugar, revolving the ramekins so that the butter is entirely covered with the sugar, then tap out the excess
Preheat the oven to 220ºC/gas mark 7
Weigh out 400g of the cooled mascarpone mixture. Whisk the 6 egg whites with the remaining 50g sugar until stiff. Whisk a quarter of this into the mascarpone mixture, then fold in the rest very gently, taking care not to knock out any of the trapped air
  • 50g of caster sugar
Divide the mixture between your prepared moulds and put into the oven straight away
Bake for 8 minutes, until risen and golden brown. Take out of the oven and sprinkle with icing sugar. Serve immediately with the warm lime syrup in a jug, for added panache, break open the soufflés and pour in a little of the syrup
First published in 2015

Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more