Gordon Ramsay’s tiramisu soufflé combines his restaurant soufflé technique with the coffee, Marsala and mascarpone flavours of a classic tiramisu. A crème pâtissière base with espresso folded through stiff egg whites, baked at 200C until it rises with crisp golden edges. Serves 4, ready in 35 minutes.
Ramsay teaches his soufflé method in the Ultimate Cookery Course and Teaches Cooking II, where he demonstrates it with his raspberry soufflé and calls it “the science of soufflé.” The technique is identical across both books: a crème pâtissière base, egg whites whisked to stiff peaks, ramekins brushed with a “double varnish” of butter in vertical strokes. I’ve used that exact method here with tiramisu flavours: espresso in the base, Marsala in the cream, cocoa powder lining the ramekins instead of chocolate.
Ramsay’s key soufflé rule is about the egg whites. In Teaches Cooking II he says: “Wait until you are two-thirds into whipping before adding sugar.” Add it too early and the sugar weighs the whites down, killing the rise. Too late and it won’t dissolve. You’re looking for stiff, glossy peaks that hold their shape when you lift the whisk.
Gordon Ramsay Tiramisu Soufflé
Course: DessertCuisine: Italian, FrenchDifficulty: Intermediate4
servings20
minutes12
minutes380
kcal35
minutesRamsay’s soufflé technique from the Ultimate Cookery Course applied to tiramisu flavours: espresso crème pâtissière, Marsala, mascarpone stirred through at the end, cocoa-dusted ramekins. Bake immediately or hold in the fridge for up to 90 minutes.
Ingredients
- For the ramekins:
40g unsalted butter, softened
2 tbsp cocoa powder
- For the soufflé base:
150ml whole milk
2 tbsp strong espresso
3 large egg yolks
50g caster sugar
15g plain flour
10g cornflour
1 tbsp Marsala wine
60g mascarpone cheese
- For the meringue:
4 large egg whites
50g caster sugar
Few drops of lemon juice
- To serve:
Icing sugar, for dusting
Cocoa powder, for dusting
Directions
- Prepare the ramekins: Brush four 250ml ramekins with softened butter in upward vertical strokes. Chill for a few minutes, then apply a second coat the same way. Dust the insides with cocoa powder, shaking to coat evenly. Tap out any excess and chill until needed.
- Make the soufflé base: Heat the milk and espresso in a saucepan until just below boiling. In a bowl, whisk half the sugar with the egg yolks until pale and thick. Sift in the flour and cornflour, whisk again. Gradually pour in the hot milk, whisking constantly.
- Cook the base: Pour the mixture back into the pan over low heat. Stir constantly with a wooden spoon for about 5 minutes until it thickens to a smooth, velvety consistency. Remove from heat, stir in the Marsala and mascarpone until smooth. Cool to room temperature.
- Preheat: Set the oven to 200C (400F/Gas 6).
- Whisk the egg whites: In a clean, dry bowl, whisk the egg whites until they start to foam. Add a few drops of lemon juice to stabilise. When two-thirds whipped, gradually add the sugar a spoonful at a time, whisking until you have stiff, glossy peaks.
- Fold: Stir one spoonful of egg whites into the soufflé base to loosen it. Then gently fold in the rest in two additions, cutting through the centre with a spatula and folding from the bottom. Turn the bowl as you go. Don’t knock the air out.
- Fill and bake: Spoon the mixture into the prepared ramekins, filling to just below the rim. Run your finger around the inside edge to create a shallow groove. Bake for 10-12 minutes until risen with a golden crust and a slight wobble in the centre.
- Serve immediately: Dust with icing sugar and cocoa powder. Eat straight away before it falls.
FAQs
Why butter the ramekins in upward strokes?
Ramsay is specific about this in both books. Vertical strokes create tiny grooves in the butter that run upward. When the soufflé batter heats up and expands, it follows those grooves and rises evenly. Horizontal strokes or random brushing can hold the batter down and cause a lopsided rise.
He also insists on two coats: “a double varnish of butter.” One coat isn’t enough. The second layer fills any gaps the first one missed.
Can you make this ahead?
Yes. Ramsay says in the UCC that “if you get your soufflé mixture to the right consistency, it will hold in the fridge for up to one and a half hours.” So you can prepare everything before guests arrive and bake at the last minute.
Fill the ramekins, cover with cling film and refrigerate. Take them out 5 minutes before baking so they’re not ice-cold going into the oven. Add an extra minute to the bake time.
Why run your finger around the rim?
Ramsay’s technique from UCC: “Run your finger around the edge of the soufflé to make a slight indent just inside the rim.” This breaks the surface tension between the batter and the ramekin. Without it, the edges stick and the centre pushes up unevenly, giving you a cracked, lopsided top instead of a clean rise.
How is this different from the regular tiramisu?
The classic tiramisu is cold, no-bake, and sets in glasses with layers of coffee-soaked sponge fingers and mascarpone cream. No eggs, no oven, ready in 20 minutes.
This soufflé is hot, baked, and has to be eaten the moment it comes out of the oven before it falls. The flavours are the same (espresso, Marsala, mascarpone, cocoa) but the texture is completely different: light, airy and trembling instead of cold and creamy.
Why does Ramsay make three soufflés per order?
In Teaches Cooking II, Ramsay reveals that “at his flagship restaurant in Chelsea, every time he gets an order for a soufflé he makes three: one for the guest, one to taste test, and one just in case something goes wrong.” At home you don’t need to go that far, but making one extra ramekin as insurance is worth the peace of mind. A crème brûlée is the safer bet if you want a make-ahead dessert without the last-minute drama.
