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Raspberry and Lemon Souffra

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Raspberry and Lemon Souffra

Delicate phyllo pastry arranged in a beautiful, delicate spiral, filled with a light custard and raspberry and pistacchio filling, make this adaptation of a classic Greek desert the perfect gift to bring to any summer garden party.
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Italian
Servings 8 people


  • 375 g Phyllo Pastry 8-10 sheets
  • 500 ml mascarpone or double cream
  • 150 g caster sugar
  • 5 eggs (medium) or 4 (large)
  • 1/4 tsp pure vanilla extract
  • 2 Zest of 2 lemons
  • 125 g fresh raspberries (blueberries or strawberries alternatively)
  • 100 g unsalted butter, melted more for a richer taste
  • Icing sugar, for dusting
  • Pistachios or almonds, chopped optional


  • Line and grease a 20 cm (8 inch) cake pan.
  • Melt the butter over medium heat in a small saucepan careful not to brown it and zest the lemon.
  • Place the filo pastry on your worktop and cover gently with a damp cloth, to prevent the pastry from drying out and cracking.
  • Take out 1 sheet of pastry and lay it lengthways on the worktop or a chopping board.
  • Gently brush the pastry with a little of the melted butter.
  • Ruffle up the pastry holding each end of the long side. Create a rosette and place this into the greased cake pan and repeat with the remaining pastry and more butter.
  • Now, repeat the process with the rest of pastry sheets, place each one lengthwise around the center rosette until you filled the dish and have a large rosette and all sheets are used up.
  • Brush the top of the pastry liberally, with the remaining butter and sprinkle with cinnamon (optional)
  • Bake for approx.. 15-20 minutes at 180°C,
  • While the pastry is cooking, place the milk in a saucepan over a medium heat and bring to a simmer
  • In the meantime, place the eggs, caster sugar and vanilla and lemon zest in a medium mixing bowl and whisk well.
  • Slowly pour in the hot milk while whisking the mixture until all the milk has been added.
  • Remove the cake pan from the oven and pour over the egg custard mixture.
  • Return to the oven and cook for another 30 minutes or until the custard sets.
  • During this second bake, the souffra may rise, but it will settle back in place once removed from the oven.
  • Remove from the oven and allow to stand for a few minutes.
  • Garnish with raspberries and serve warm.

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