Name: Fluffy Raspberry Soufflé
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: French
Ingredients: 1 cup fresh or frozen raspberries; 1/4 cup granulated sugar (plus more for coating ramekins); 3 large egg whites; 1/8 tsp cream of tartar (optional); 1 tsp lemon juice; Powdered sugar, for dusting; Unsalted butter, for greasing ramekins

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Fluffy Raspberry Soufflé is a light, airy, and elegant dessert that’s bursting with bright berry flavor. I love how each bite melts in my mouth with a delicate balance of tart raspberries and subtle sweetness. It’s a show-stopping treat that feels fancy, yet it’s made with just a few simple ingredients—and I find the process surprisingly fun and rewarding.

Why You’ll Love This Recipe

I like this recipe because it turns fresh raspberries into a light, cloud-like dessert that looks impressive and tastes amazing. The texture is soft and pillowy, and the tangy fruit adds a refreshing contrast to the sweet base. Whether I’m serving it at a dinner party or just treating myself, raspberry soufflé never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen raspberries
Granulated sugar
Egg whites
Cream of tartar (optional, for stability)
Lemon juice (just a splash, for brightness)
Powdered sugar (for dusting)
Unsalted butter (for greasing ramekins)
Granulated sugar (for coating ramekins)

Directions

I preheat the oven to 375°F and generously butter the inside of the ramekins. I coat them with sugar by swirling it around so the soufflé can rise evenly.
I puree the raspberries and strain them through a fine mesh sieve to remove the seeds. I usually end up with about ½ cup of smooth puree.
In a small saucepan, I gently heat the puree with a few tablespoons of sugar and a squeeze of lemon juice, just until the sugar dissolves. I let it cool completely.
In a clean bowl, I beat the egg whites (with cream of tartar, if using) until soft peaks form. I gradually add sugar and continue beating until stiff, glossy peaks form.
I fold the raspberry mixture into the egg whites gently, being careful not to deflate the mixture.
I spoon the mixture into the prepared ramekins, smoothing the tops with a spatula and running my thumb around the edge to help them rise straight.
I bake the soufflés on a baking sheet for about 12–15 minutes, or until they are puffed and lightly golden on top.
I dust with powdered sugar and serve immediately while they’re beautifully risen and fluffy.

Servings and timing

This recipe makes 4 individual soufflés.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: About 35 minutes

Variations

Sometimes I fold in a bit of vanilla or almond extract to change up the flavor. I’ve also added finely grated lemon zest to the puree for extra brightness. For a creamier version, I’ve layered a spoonful of whipped cream or vanilla custard in the center before baking. And if I want a richer dessert, I serve it with warm raspberry sauce or white chocolate drizzle.

storage/reheating

Soufflés are best served immediately, right out of the oven. I don’t recommend storing them, as they lose their height and airy texture quickly. However, I’ve made the raspberry puree ahead of time and kept it in the fridge for a day or two, which speeds up the prep when I’m ready to bake.

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries often. I thaw and drain them before pureeing and continue with the recipe as usual.

How do I keep the soufflé from collapsing?

All soufflés deflate slightly after baking, but I get the best results by serving them immediately and making sure I don’t overbeat or underbeat the egg whites.

Can I make the mixture ahead?

I don’t recommend assembling the soufflés too far in advance. Instead, I prep the puree ahead and whip the egg whites fresh just before baking.

Do I need to strain the raspberry puree?

Yes, I always strain it to remove the seeds. It makes the texture smooth and gives the soufflé a delicate, even rise.

What size ramekins should I use?

I use 6-ounce ramekins for this recipe. If I use larger or smaller ones, I adjust the baking time accordingly.

Conclusion

Fluffy Raspberry Soufflé is the kind of dessert that feels light yet luxurious—perfect for when I want to impress with something elegant and fruit-forward. With its soft rise, vibrant color, and melt-in-your-mouth texture, it’s a sweet finish to any meal that always makes the table go quiet in the best way.