Jul 13 2026
Restaurants›Roy's Waikiki›Egg Nog Mascarpone Chocolate Soufflé Recipe

Egg Nog Mascarpone Chocolate Soufflé Recipe

Inspired by Roy's Waikiki
Time1h
Serves6

cranberry raspberry compote

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Ingredients

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Soufflé

Cranberry Raspberry Compote

Method

Soufflé

  1. 1

    Prepare the Chocolate

    Melt the dark chocolate in a double boiler or microwave until smooth. Set aside to cool slightly.

  2. 2

    Mix Egg Yolks

    In a bowl, whisk together the egg yolks and sugar until pale and fluffy. Add the mascarpone, milk, vanilla extract, nutmeg, and a pinch of salt, mixing until well combined.

  3. 3

    Combine Chocolate

    Stir the melted chocolate into the egg yolk mixture until fully incorporated.

  4. 4

    Beat Egg Whites

    In a separate clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three additions.

  5. 5

    Bake

    Preheat your oven to 375°F (190°C). Pour the mixture into greased soufflé dishes and bake for 20-25 minutes until puffed and set. Serve immediately.

Cranberry Raspberry Compote

  1. 6

    Cook the Fruits

    In a saucepan, combine cranberries, raspberries, sugar, water, and lemon juice. Bring to a simmer over medium heat.

  2. 7

    Simmer

    Cook for about 10-15 minutes until the cranberries burst and the mixture thickens slightly. Remove from heat and let it cool.

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