Easy one-bowl-prep dessert made with fresh, seasonal fruit and ricotta cheese
- 6 eggs
- ½ cup plus 1 tablespoon sugar, divided
- Zest of 1 lemon
- 1 pound whole-milk ricotta cheese
- 2 cups raspberries or other seasonal berries
Preheat the oven to 375 degrees, and set a rack in the lower third of the oven. Butter a 9-inch baking dish.
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 raspberries over the soufflé.
Sprinkle with 1 tablespoon sugar and return to the oven.
Bake until the middle is set and the edges start to brown, about 20 minutes.
Serve at room temperature or chilled.