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Raspberry Ricotta Soufflé

Serves 4–62 tsps unsalted butter6 eggs½ cup plus 1 tablespoon sugar, dividedZest of 1 lemon1 pound whole-milk ricotta cheese2 cups raspberries {pinterest_rich_pins_images} Raspberry Ricotta Soufflé {/pinterest_rich_pins_images}

Raspberry Ricotta Soufflé

  • 1/5
    Raspberry Ricotta Souffle
  • 2/5
    Just 5 ingredients: eggs, sugar, lemon zest, ricotta and raspberries
  • 3/5
    The simple batter ready to be pre-baked
  • 4/5
    Raspberry Ricotta Souffle
  • 5/5
    Perfect slice

Text, photos and food cooked by Michal Martinek

Jun 28, 2018

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Raspberry Ricotta Soufflé

I love simple recipes with short lists of ingredients, and this is one of them. I’ve been making this soufflé for years now, alternating the fruit (blackberries, blueberries, raspberries) depending on what is in season or looks good. It’s also an ideal recipe for beginners, because nothing much can go wrong; the prep is minimal, and it’s all done in about 50 minutes. I used my 9-inch pie plate, but acast-iron skillet or shallow casserole dish will work, too.


  1. Serves 4–6
  2. 2 tsps unsalted butter
  3. 6 eggs
  4. ½ cup plus 1 tablespoon sugar, divided
  5. Zest of 1 lemon
  6. 1 pound whole-milk ricotta cheese
  7. 2 cups raspberries


Preheat the oven to 375 degrees, and set a rack in the lower third of the oven. Grease a round 9-inch baking dish with the 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, place it on a rimmed baking sheet, and bake in the oven for 15 minutes. Carefully remove baking sheet with the dish from the oven, and evenly scatter the raspberries over the batter. Sprinkle with 1 tablespoon sugar and return to the oven. Bake until the middle is set and the edges start to brown, about 20–25 minutes. Serve at room temperature or chilled.


After it was done, I put the souffle under the broiler for 2 minutes to get brown spots over the top.


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