A simple, elegant dessert.

Passion Fruit Soufflé Passion Fruit Soufflé
A simple, elegant dessert.
Yield: serves 2


  • 1 Tbsp. unsalted butter, softened
  • 12 cup sugar
  • 2 egg yolks
  • 3 egg whites
  • 23 cup passion fruit nectar
  • 12 tsp. cornstarch


  1. Position a rack in the lower third of oven, then preheat oven to 425°. Butter a 4” soufflé dish, then dust with about 1 tbsp. sugar, shaking out any excess. Refrigerate soufflé dish.
  2. Whisk together egg yolks with 3 tbsp. sugar in a large bowl until mixture is pale yellow, then set aside.
  3. Whisk egg whites until foamy in a nonreactive mixing bowl, sprinkle in 1 tbsp. sugar, and continue whisking until whites hold a soft peak. Add 2 tbsp. sugar and beat until whites are glossy and just stiff. (Egg whites whipped in an unlined copper bowl will achieve 13 more volume.)
  4. Whisk 2 tbsp. passion fruit nectar into egg yolk mixture, then fold in 14 of the egg whites. Carefully fold in remaining egg whites until just incorporated (do not overfold). Pour into chilled soufflé dish and smooth top with a spatula. Run the tip of your thumb around inner edge of the dish to make a rim. Bake soufflé until browned on top, about 12 minutes.
  5. Meanwhile, mix together remaining passion fruit nectar and remaining 1 tbsp. sugar in a small saucepan over medium heat until sugar dissolves, about 3 minutes. Dissolve cornstarch in 1 tsp. water, then whisk into sauce until slightly thickened, about 1 minute.
  6. Divide soufflé between 2 plates and spoon passion fruit sauce around each serving.