Mascarpone Soufflé

Custard

Mix the raspberry jam with the sugar and bring to a boil, stirring constantly, until the sugar dissolves

Let it simmer for five minutes and remove from heat

Add the liqueur and mix

Let it cool

Soufflé

1

Preheat the oven to high temperature

Wash the strawberries and cut off the top of each one, with the stem as a lid

Discard the stems

2

With a small spoon or melon baller, remove the core from the strawberries, carefully maintaining their original shape

Brush the inside with half the lemon juice

Discard the seeds

Pulse well the pulp and mix with the remaining lemon juice and reserve

3

In a pan, melt the butter over high heat

Add the flour and stir for one minute

Add the strawberry pulp, sugar, mascarpone cheese, and heavy cream

Cook, stirring, for ten minutes or until it thickens

Remove from heat and cover with plastic wrap

Let it cool

4

Preheat the oven to medium temperature

In a mixer, beat the egg whites until stiff peaks form

Add them to the reserved mascarpone cheese mixture and mix gently

5

Pour the cream into the hollowed-out strawberries and place in the

oven for 15 minutes or until the soufflé rises and lightly browns

Remove from oven and dust with confectioner's sugar

6

In individual plates, distribute the raspberry jam sauce along the sides and top with the soufflé

Serve immediately.