YIELD: 2 (8-INCH) ROUND, DEEP RAMEKINS / 12 SERVINGS
2 cups water
10 large egg yolks, room temperature
1 cup granulated sugar, divided
3 large egg whites, room temperature
2 cups heavy whipping cream, very cold
1 (8-ounce) package mascarpone cheese, room temperature
1 teaspoon vanilla extract
2 whole vanilla beans, split lengthwise
1. Make a sabayon: Place the 2 cups of water in a 1-quart saucepan over medium heat and bring to a simmer. Reduce the heat to low and place a medium heatproof bowl on top of the simmering water. Add the egg yolks and ¾ cup of the sugar to the bowl. Whisk vigorously and continuously until the mixture is light and airy. Continue whisking until the sabayon reaches 150°F. Note: Be careful not to curdle the mixture by overheating it or heating it too quickly. Remove from the heat, cover the bowl with plastic wrap, and set aside to cool to room temperature.
2. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on low speed for 2 to 3 minutes, until they are frothy. Slowly add the remaining ¼ cup of sugar to the bowl and continue whipping for 3 to 4 minutes, until soft peaks form.
3. Fit the mixer with a clean, dry bowl that has been chilled in the refrigerator or freezer for 30 minutes or more. Place the very cold heavy whipping cream in the bowl and whip for 3 to 4 minutes, until medium firm peaks form. Watch them carefully and take care not to overwhip the cream.
4. In a separate large mixing bowl, combine the mascarpone cheese and the vanilla extract. Stir until well combined. Using a paring knife, split open the vanilla bean pods and scrape the seeds from the pods. Add the vanilla bean seeds to the mascarpone–vanilla mixture and stir until well combined.
5. Using a spatula, gently fold the sabayon into the bowl containing the mascarpone–vanilla mixture. Gently mix by hand until the ingredients are just incorporated. Do not overmix.
6. Using the same spatula, gently fold the whipped cream into the bowl containing the sabayon–mascarpone mixture until just incorporated. Do not overmix—the more you stir, the less volume your soufflé will have.
7. Using the same spatula, gently fold the whipped egg whites into the bowl containing the sabayon–mascarpone mixture until just incorporated. Do not overmix—the more you stir, the less volume your soufflé will have.
8. Prepare the ramekins: Wrap the outside of each ramekin with a tall, measured piece of card stock, as shown in photo. (The card stock should measure about two inches above the rim of the ramekin.) Secure the card stock around each ramekin with several pieces of tape.
9. Carefully divide the mixture evenly between the two ramekins, smoothing the soufflé evenly across the surface. Cover each with plastic wrap. Freeze overnight before serving.
