Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Egg Nog Mascarpone Chocolate Soufflé Recipe

Egg Nog Mascarpone Chocolate Soufflé Recipe

Inspired by The Original Roy's in Hawaii Kai
Time50m
Serves4

cranberry raspberry compote

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Ingredients

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Soufflé Ingredients

Cranberry Raspberry Compote Ingredients

Method

Soufflé Directions

  1. 1

    Prepare the Oven

    Preheat the oven to 375°F (190°C) and grease ramekins with unsalted butter.

  2. 2

    Mix the Base

    In a bowl, whisk together mascarpone cheese, cocoa powder, sugar, eggnog, vanilla extract, and a pinch of salt until smooth.

  3. 3

    Separate the Eggs

    In another bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form.

  4. 4

    Combine Mixtures

    Gently fold the beaten egg whites into the mascarpone mixture until fully combined.

  5. 5

    Fill Ramekins

    Pour the soufflé mixture into prepared ramekins, filling them about 3/4 full.

  6. 6

    Bake

    Bake in the preheated oven for 20-25 minutes, or until puffed and set. Do not open the oven door during baking.

  7. 7

    Cool

    Remove from the oven and let cool slightly before serving.

Cranberry Raspberry Compote Directions

  1. 8

    Cook the Fruit

    In a saucepan, combine cranberries, raspberries, sugar, water, and lemon juice. Cook over medium heat until the fruit breaks down and the mixture thickens, about 10-15 minutes.

  2. 9

    Cool the Compote

    Remove from heat and let the compote cool slightly before serving.

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