- Melted butter, to grease
- 2 tablespoons caster sugar
- 100g (1/2 cup) caster sugar, extra
- 1 tablespoon cornflour
- 1 tablespoon plain flour
- 125ml (1/2 cup) milk
- 2 tablespoons Kahlua liqueur
- 1 tablespoon instant coffee powder
- 4 egg yolks
- 2 egg whites
- 1 x 250g container mascarpone, at room temperature
- 2 tablespoons icing sugar mixture
- Icing sugar, to dust
- Step 1Preheat oven to 180°C. Using upward strokes, brush eight 185ml (3/4-cup) capacity ovenproof ramekins or cups with the melted butter to lightly grease. Coat the insides of the ramekins with a little of the sugar, shaking off any excess. Place the ramekins on a baking tray.
- Step 2Combine the extra sugar, cornflour and plain flour in a small saucepan. Use a wire balloon whisk to gradually whisk in the milk and half the liqueur. Place over medium heat and cook, whisking constantly, for 5 minutes or until the milk mixture boils and thickens slightly. Remove from heat. Add the coffee and whisk until coffee dissolves. Whisk in the egg yolks. Transfer to a large bowl.
- Step 3Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold one-quarter of the egg whites into the coffee mixture until combined. Fold in the remaining egg whites in 3 more batches until just combined. Spoon mixture among ramekins and smooth the surface. Run your thumb around the inside rim of each ramekin in the souffle mixture. Cook in preheated oven for 20 minutes or until risen.
- Step 4Meanwhile, combine the mascarpone, icing sugar mixture and remaining liqueur in a medium bowl.
- Step 5Remove souffles from oven and place on serving plates. Dust with icing sugar and serve immediately with the sweet mascarpone.
- Low sodium
- Lower gi
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Chris Chen
- Publication: Australian Good Taste