Gordon Ramsay’s tiramisu souffle takes the coffee and mascarpone flavours from his tiramisu and puts them inside a souffle that rises, wobbles, and has to be eaten before it falls. Espresso in the base, mascarpone folded into the egg yolk mixture, a dusting of cocoa on top, and 12 minutes at 190°C (375°F).
Gordon has a tiramisu recipe and he has a souffle method, but he never put them together in one dish. I did, using the same technique he teaches for every souffle, and the result tastes like tiramisu that floats instead of sits in a glass.
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What Makes This Different From Regular Tiramisu
Regular tiramisu is cold, layered, and heavy with mascarpone, but this version is hot, puffed with air, and gone in minutes. The coffee and mascarpone flavours are the same but the texture is the opposite.
I like making this when I want tiramisu as a proper ending to a meal rather than something cold from the fridge. It feels like an event because everyone has to stop and eat it the second it comes out.
Tiramisu Souffle Ingredients
- 45g (3 tbsp) unsalted butter, plus extra for greasing
- 25g (3 tbsp) plain flour (all-purpose flour)
- 200ml (3/4 cup) whole milk
- 2 tbsp strong espresso, cooled
- 1 tbsp Marsala wine or coffee liqueur
- 3 large egg yolks
- 60g (1/4 cup) mascarpone, room temperature
- 4 large egg whites, room temperature
- 50g (4 tbsp) caster sugar (superfine sugar)
- Cocoa powder for dusting
- Caster sugar for the ramekins
How To Make Gordon Ramsay Tiramisu Souffle
- Prepare the ramekins: Heat the oven to 190°C (375°F). Brush four ramekins with butter using upward strokes, dust with caster sugar, and chill.
- Make the base: Melt 45g butter, stir in the flour, cook 1 to 2 minutes. Add the warm milk gradually, whisking until thick and smooth.
- Add the flavour: Take off the heat, stir in the espresso and Marsala. Beat in the egg yolks one at a time, then fold in the mascarpone until smooth.
- Whisk the whites: In a clean bowl, whisk the egg whites to frothy, add the sugar one spoonful at a time, and whisk to medium-stiff peaks.
- Fold: Beat one third of the whites into the coffee base to loosen. Fold in the rest gently in two goes.
- Bake: Spoon into ramekins, level the tops, thumb around the rim. Bake 12 to 14 minutes until risen and golden. Dust with cocoa powder and serve straight away.
Why Espresso Not Regular Coffee
Regular brewed coffee is too watery and will thin the base. Espresso is concentrated, so you get the full coffee punch in just two tablespoons without adding liquid that could stop the souffle from setting.
If you do not have an espresso machine, dissolve 2 teaspoons of instant espresso powder in 2 tablespoons of boiling water and let it cool. That works just as well and is what I use most of the time.
Getting the Mascarpone Right
Mascarpone has to be at room temperature or it will sit in lumps inside the base instead of melting smooth. Take it out of the fridge 30 minutes before you start and whisk it before adding.
Do not add too much because 60g is enough to give the souffle that creamy tiramisu richness without weighing down the egg whites. I tried 100g once and the souffle barely rose because the base was too heavy.
What Goes Alongside
A small jug of cold single cream poured into the centre at the table is how I serve it. The cream melts in and you eat the whole thing with a spoon in about 90 seconds.
If you want a fuller dessert spread, a chocolate mousse on the table works well because the flavours go together. And a few shortbread cookies for people to pick at while the souffle bakes gives them something to do while they wait.
FAQs
- What are common tiramisu souffle mistakes? Using regular coffee instead of espresso (too watery), cold mascarpone (lumps), and opening the oven door (collapse). All three are easy to avoid if you know about them.
- Can I skip the Marsala? Yes, add an extra tablespoon of espresso instead. The Marsala adds a warm, boozy depth but the souffle works without it.
- Can I prep anything ahead? The roux base with espresso and mascarpone keeps in the fridge for up to 2 days. Whisk the whites and fold just before baking.
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Nutrition Facts
(Per serving, serves 4)
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Sugar: 14g
- Protein: 8g
- Sodium: 120mg
Gordon Ramsay Tiramisu Souffle Recipe
4
servings20
minutes14
minutes34
minutesGordon Ramsay’s tiramisu souffle takes the coffee and mascarpone flavours from his tiramisu and puts them inside a souffle that rises, wobbles, and has to be eaten before it falls. Espresso in the base, mascarpone folded into the egg yolk mixture, a dusting of cocoa on top, and 12 minutes at 190C (375F).
Gordon has a tiramisu recipe and he has a souffle method, but he never put them together in one dish. I did, using the same technique he teaches for every souffle, and the result tastes like tiramisu that floats.
Ingredients
45g (3 tbsp) unsalted butter, plus extra for greasing
25g (3 tbsp) plain flour
200ml (3/4 cup) whole milk
2 tbsp strong espresso, cooled
1 tbsp Marsala wine or coffee liqueur
3 large egg yolks
60g mascarpone, room temperature
4 large egg whites, room temperature
50g (4 tbsp) caster sugar
Cocoa powder for dusting
Caster sugar for the ramekins
Directions
- Prepare the ramekins: Heat oven to 190C (375F). Brush ramekins with butter, dust with sugar, and chill.
- Make the base: Melt butter, stir in flour, cook 1-2 min. Add milk gradually, whisk until thick.
- Add the flavour: Off heat, stir in espresso and Marsala. Beat in yolks one at a time, fold in mascarpone.
- Whisk the whites: Whisk egg whites to frothy, add sugar gradually, whisk to medium-stiff peaks.
- Fold: Beat one third of whites into base, fold in the rest gently in two goes.
- Bake: Fill ramekins, level, thumb around rim. Bake 12-14 min. Dust with cocoa and serve immediately.
Notes
- The roux base with espresso and mascarpone keeps in the fridge for 2 days. If you do not have Marsala, use an extra tablespoon of espresso. Always use room temperature mascarpone to avoid lumps.
