If you need something simple and easy for your next get-together with friends or family, I suggest you take a closer look at this Semolina Berries Soufflé. It’s prepared in no time and tastes really delicious… and you’ll be able to feed a whole bunch of people at once. I love when I do not have to do much to make people “fat and happy” ;)
Right now you can still get fresh berries on all of the farmers markets – blueberries, raspberries, cherries, and sometimes still some strawberries… so the timing for this semolina soufflé couldn’t be better. But – to be honest – you actually don’t need fresh berries or fruits to make this dessert. You can make it any time of the year, even in a dark and cold German winter… as long as you have some frozen berries at home ;) They work absolutely fine here. Except for the decorations. Frozen berries do not look nice when thawed. Inside the soufflé, you won’t see a difference, but for the decoration, you need fresh berries… unless you want to go for a compote or plain whipped cream. That is a very good replacement for fresh berries ;)
If you are into sugar-reduction like me, you can use xylitol instead of sugar. Works fine here. Same amount. If you are looking for something that is low on calories… don’t go for this recipe ;) Even though you can replace the sugar easily, the mascarpone has to stay and that one has quite a lot of fat… that’s why it tastes so delicious. Just so you know ;)
The soufflé is best when enjoyed still a bit warm. You can keep leftovers in the fridge and eat it the next day, but the texture will change a lot and unfortunately, not for the better. So enjoy it on the day you made it when it is fresh and super delicious!
INGREDIENTS / ZUTATEN
9 oz. (250g) fresh berries, mixed
3 medium eggs, divided
17.6 oz. (500g) curd cheese (quark)
9 oz. (250g) mascarpone
1/2 cup (100g) sugar (or xylitol)
1 tsp. vanilla extract
3.5 oz. (100g) soft wheat semolina
some coarse brown sugar for sprinkling
confectioners’ sugar for dusting
some fresh berries for decorations
250g frische Beeren, gemischt
3 Eier (M), getrennt
500g Magerquark
250g Mascarpone
100g Zucker (oder Xylit)
1 TL Vanille Extrakt
100g Weichweizengrieß
etwas grober brauner Zucker zum Bestreuen
Puderzucker zum Bestäuben
ein paar frische Beeren als Dekoration
DIRECTIONS / ZUBEREITUNG
2. Divide the eggs. Add the egg yolks with the quark, mascarpone, sugar (or xylitol), vanilla extract and semolina to a large bowl and mix until well combined. Whisk the egg whites in a separate bowl until stiff peaks form. Add to the large bowl and carefully fold in – you want to keep as much volume as possible. Add the berries and fold in as well. Transfer the mixture to the prepared casserole and smooth out the top. Sprinkle with some coarse brown sugar and bake for 50-55 minutes. Take out of the oven and let cool down a bit, then dust with confectioners’ sugar and decorate with some fresh berries. Serve still warm. You can store leftovers in the fridge for up to two days.
2. Die Eier trennen. Das Eigelb mit dem Quark, Mascarpone, Zucker (oder Xylit), Vanille Extrakt und Grieß in einer großen Schüssel verrühren. Das Eiweiß steif schlagen und in mehreren Portionen vorsichtig unter die Quark-Mascarpone-Masse unterheben – versucht so viel Volumen wie möglich zu erhalten. Die Beeren zur Schüssel dazugeben und ebenfalls vorsichtig unterheben. Die Masse in die vorbereitete Form füllen und glattstreichen – mit etwas grobem braunen Zucker bestreuen und für 50-55 Minuten backen. Den fertigen Auflauf aus dem Ofen holen und etwas abkühlen lassen, dann mit Puderzucker bestäuben und mit Beeren dekorieren. Lauwarm servieren. Reste kann man bis zu 2 Tage im Kühlschrank aufbewahren.
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Semolina Berries Soufflé
- Prep Time: 00:15
- Cook Time: 00:55
- Total Time: 01:20
- Yield: 4 1x
- Category: Dessert
- Cuisine: German
Description
Delicious dessert for summer – Semolina Berries Soufflé
Ingredients
Instructions
Notes
Enjoy baking!
Excellent, basically it’s a cheesecake, are usually make cheesecake so I put all of the yellows of the egg inside the cake and then I whisk the egg whites with sugar and put them on top back in the oven so it becomes kind of soft meringue which is delicious, thank you for the lovely recipe I’ll try it out