Dutch Baby with Raspberry Syrup

A pan of food with raspberries and almonds.

Dutch Baby with Raspberry Compote and Mascarpone Cream

Servings 4 Servings


  • Dutch Baby:
  • 3 large eggs, room temperature
  • 2/3 cup milk, room temperature
  • ½ cup packed all-purpose flour
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons butter
  • fresh raspberries, for topping (optional)
  • slivered almonds, for topping (optional)
  • Raspberry Compote:
  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 2 cups fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • Mascarpone Cream:
  • 8 ounces mascarpone, room temperature
  • 2 tablespoons confectioners’ sugar
  • ½ cup very cold heavy cream
  • 1 teaspoon pure vanilla extract


  • Dutch Baby:
  • Preheat oven to 425º Fahrenheit.
  • Whisk eggs for 30-40 seconds, add milk, flour, vanilla extract, and salt and continue to whisk until batter is smooth.
  • Add 3 tablespoons butter to a 10-inch cast-iron, oven proof skillet or pie dish and transfer to oven for 3-5 minutes. Carefully remove from oven and pour batter into the center of the hot skillet. Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from oven. Serve with mascarpone cream, warm berry compote and optional toppings, if desired. Enjoy!
  • Mascarpone Cream:
  • Combine the mascarpone, confectioners’ sugar, vanilla and ½ cup cream in a medium bowl and whip until soft peaks form.
  • Raspberry Compote:
  • In a small saucepan over medium heat, add the water, sugar, raspberries, and lemon juice; stir and bring to a boil. Stir constantly for 1 to 2 minutes until thickened and the fruit breaks down. Reduce the heat until raspberries bubble at a low simmer. Cook 10 to 12 minutes until thickened and broken down.