Make this easy Raspberry Ricotta Soufflé for a light, fruity dessert. It’s a one-bowl, 5-ingredient, gluten-free soufflé, packed with fresh berries, creamy ricotta, and a fluffy egg batter.
I love simple recipes with a short ingredient list. And homemade berry soufflé [soo-FLAY] is certainly one of them.
I’ve been making this easy dessert for years. Sometimes I change up the fruit depending on the season, or simply by what looks good at the market.
This is also a great project for beginners. It’s just five simple ingredients that you probably already have on hand. Plus, there’s minimal prep work and you need just one bowl.
Just five basic, widely available ingredients go into this soufflé:
- RICOTTA [ree-KOH-tah] – the name comes from Latin and means “recooked”. It’s made from reheated whey and was invented in Italy. It is a white, moist, grainy fresh cheese, although technically it’s a dairy product, because there’s no starter or rennet used in production. Use whole-milk ricotta for extra creaminess.
- BERRIES – the recipe is called Raspberry Ricotta Soufflé, but when it comes to fruit, it’s very adaptable: strawberries (cut smaller), blueberries, blackberries, currant, pitted cherries or sour cherries all work. Follow your taste and what’s seasonal.
- LEMON ZEST – zest is the outer skin of a citrus fruit (lemons, oranges) and it contains amazing aromatic oils, that will scent and elevate whatever you’re cooking. Learn how to zest here.
- SUGAR – use simple white granulated sugar.
- EGGS – use the freshest eggs, preferable organic, for best results.
How to Make Easy Raspberry Ricotta Soufflé
Although this dessert certainly looks impressive, in truth, it’s quite easy to master.
Here are the four simple steps to making it at home:
- Combine all of the ingredients to make a light and fluffy batter. Classic soufflé batter features eggs, a bit of lemon for brightness, and sugar. For this recipe variation, I add a pound of creamy whole-milk ricotta to bring richness and heft the soufflé.
- Next, transfer the batter to a greased baking dish and bake for about 15 minutes. This helps firm up the soufflé so the berries won’t sink to the bottom of the pan.
- After about 15 minutes, sprinkle your raspberries, strawberries or other fresh fruit over the batter in the pan.
- Finally, pop it back in the oven and bake until just set, another 20–25 minutes.
How To Tell That Your Ricotta Soufflé is Done
One thing to avoid when making a soufflé is undercooking it. The middle might be runny, when you want a firm, spongey center.
Your Raspberry Ricotta Soufflé is finished when it’s a golden color on top, with slightly darker edges.
When you wobble the baking dish a bit, there shouldn’t be much jiggle in the center.
When you’re satisfied that your dessert is ready, remove it from the oven and let it cool a bit in the baking dish before serving.
How To Serve The Fruit Soufflé
You can serve this soufflé warm, at room temperature, or even a bit chilled. If you prefer a cold and refreshing dessert, transfer the whole thing to the fridge after it’s cooled to room temperature.
Another great part about this one-bowl dessert is that you can serve it straight out of the baking dish! There’s no need to turn it out or present it on a special plate.
The dessert speaks for itself as a show-stopping after-lunch & after-dinner treat.
Can I Use Other Fruit for Homemade Ricotta Soufflé?
Certainly! If raspberries aren’t in season near you, you can always mix up the flavors in your soufflé. Some of my favorite fruits to include in this ricotta batter are:
- Strawberries (De-stem and cut into smaller pieces if they’re too big)
- Pitted cherries or sour cherries
You can also do a combination of these. Just make sure the quantity equals the total amount the recipe calls for (1 1/2 cups).
Other Fruit Recipes
Here are some of my favorite easy desserts featuring fresh fruit to try:
- Gluten-Free Rhubarb-Strawberry Crumble just needs a generous scoop of ice cream to become the perfect dessert.
- Upside-Down Cranberry Cake is tart and bright. Perfect for breakfast, brunch, or dessert.
- Apple Walnut Cake has all of the warming flavors of fall in one dense and moist cake.
- Kolache is a traditional Czech pastry topped with your fruit.
- Vegan Raw Buckwheat Groats Porridge is a creamy and healthy breakfast topped with fresh blueberries.
- Top Bohemian Yeasted Pancakes with your favorite fresh berries for a sweet and satisfying breakfast treat.
Did you make this Easy Raspberry Ricotta Soufflé? What kind of fruit did you use and how was the whole thing?
Tell me in the comments.Print
This is a light, fruity dessert. It’s a one-bowl, 5-ingredient gluten-free soufflé with fresh berries, creamy ricotta, and a fluffy egg batter.
- 6 eggs
- ½ cup (100 g) plus 1 tablespoon (13 g) sugar, divided
- 1 teaspoon lemon zest (about 1 medium lemon)
- 1 pound (16 ounces/450 g) whole-milk ricotta cheese
- 1½ cups (180 – 200 g) raspberries, strawberries, or other soft-skin berries/fruit
Preheat the oven to 375 degrees, and set a rack in the lower third of the oven. Lightly spray a round 9-inch pie dish, or a 1 quart/1 liter baking dish, with vegetable oil, or grease with butter.
Whisk the eggs together in a medium bowl. Add ½ cup sugar and lemon zest, and mix. Fold in the ricotta.
Pour the mixture into the baking dish, and bake in the oven for 15 minutes.
Carefully remove the dish from the oven, and evenly scatter the berries over the batter. Sprinkle with 1 tablespoon sugar and return to the oven.
Bake until the middle is completely set, the edges start to brown, and the soufflé is puffed, about 20 minutes.
Serve warm, at room temperature, or chilled. Store in the fridge, covered, for up to 3 days. Do not freeze.