Delicious dessert for summer – Semolina Berries Soufflé
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
1. Preheat the oven to 350°F (180°C). Grease a large casserole lightly and set aside. Wash and dry the berries, cut larger ones (like strawberries) into smaller pieces.
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.
Keywords: souffle, curd, quark, mascarpone, semolina, berries