Summery Peach and Marsala Soufflé Recipe
Are you on the hunt for a dessert that’s both elegant and comforting? Today, I’ll reveal the secret to making a soufflé that embraces the flavors of summer with irresistible softness. Picture the sweetness of fresh peaches, the richness of Marsala zabaglione, and the lightness of ladyfingers all coming together in one delightful harmony.
I still remember when my grandma used to let me taste her freshly baked soufflé; it was like receiving a hug made of aromas and flavors. And today, I want to share that same sensation with you through this special recipe. It’ll be like taking a trip down memory lane while pampering your taste buds with something extraordinarily delicious.
The preparation is a breeze: you’ll start by lining the soufflé dish with Marsala-soaked ladyfingers, then layering diced cooked peaches on top to create a juicy base. The zabaglione seamlessly blends into a velvety cream with the addition of sifted flour and warm milk. Finally, the whipped egg whites give rise to the typical airy texture that makes every bite unforgettable.
Get ready to wow everyone not just with the taste but also with the heart: this dish embodies tradition and emotion in every spoonful!
Recipe Notes
- EASE: This recipe is straightforward and requires common ingredients.
- PROS: A refined and tasty dessert, perfect for a special occasion.
- CONS: It requires attention when making the zabaglione and the soufflé.
- PREPARATION: It takes around 20 minutes to prepare and 30 minutes to cook.
- NUTRITIONAL NOTES: Approximately 300 calories per serving.
Notes on the recipe’s ingredients
- Ladyfingers: perfect for soaking up the Marsala and giving the soufflé its texture
- Fresh peaches: add freshness and sweetness to the preparation
- Sugar: essential sweetener for the cream and peaches
- Flour: used to thicken the cream and make the soufflé more substantial
- Milk: base for the cream and for softening the ladyfingers
- Marsala Zabaglione: gives an intense and enveloping flavor to the dessert
- Marsala wine: imparts a unique aroma to the ladyfingers and zabaglione cream
- Pinch of Salt: enhances the flavors of the preparation without adding a salty taste
Nutritional Aspects
The peach soufflé with Marsala zabaglione is a dessert that combines taste and lightness, perfect for those looking for a delicious end to a meal without excessive calories.
- Fresh peaches: a source of vitamins A and C for a radiant complexion.
- Limited sugar of only 50g: providing moderate sweetness while respecting your waistline.
- Milk: calcium for strong bones in a smooth and enveloping cream.
- Marsala zabaglione: immediate energy boost from simple sugars.
- Light savoiardi: crispy structure without weighing down the dessert.
- Only 300 Kcal per serving: indulge in pleasure without feeling guilty!
Peach Soufflé with Marsala Zabaglione Recipe
Instructions
- Start by sprinkling the ladyfingers with Marsala wine and use them to line the soufflé dish.
- Peel the peaches, dice them, and cook for a few minutes with a tablespoon of water in a non-stick pan until they are slightly softened.
- Drain the peach cubes from their liquid and distribute them evenly over the layer of ladyfingers soaked in Marsala.
- Prepare the zabaglione according to your favorite recipe or buy it ready-made if you want to speed up the process.
- Bring just over half of the milk to a boil with the sugar and a pinch of salt in a saucepan over medium heat.
- In a separate bowl, mix the flour into the remaining milk until smooth, then pour it into the hot milk on the stove.
- Continue to cook for 2-3 minutes, stirring constantly until you get a smooth cream; let it cool slightly before incorporating it into the previously prepared zabaglione.
- Whip the egg whites until stiff peaks form and gently fold them into the zabaglione mixture to maintain the fluffy structure of the soufflé.
- Pour the final mixture over the layer of peaches in the soufflé dish.
- Bake in a preheated oven at 200°C for about 30 minutes or until the soufflé is golden and puffy.
Notes
Variations for Peach Soufflé with Marsala Zabaglione
Make your soufflé your own with these unique suggestions:
- Sprinkle some cinnamon on the top before baking for an extra kick
- Swap out the peaches for apricots for a slightly different flavor
- Try replacing the Marsala zabaglione with a limoncello one for a fresh twist
- Add a handful of chopped almonds to the mixture for a crunchy touch
Frequently Asked Questions About the Recipe
If you have any questions about making the peach soufflé with Marsala zabaglione, you’ll find answers to the most common questions here.
How can I speed up the preparation of the zabaglione?
You can buy ready-made zabaglione to speed up the process.
What can I add to give a unique touch to the soufflé?
You can add a small amount of grated orange zest or a few drops of orange essence to give the dessert a citrusy note.
How can I tell when the soufflé is ready?
The soufflé will be ready when it’s golden and puffed up, after about 30 minutes of baking at 200°C.
