Preparation:
1. Preheat oven to 350ΓΈ. Butter a 4 cup souffle dish, then dust with 1 tablespoonfine sugar.
2. In a blender or food processor, process remaining superfine sugar, berries and liqueur to a puree. Pour into a bowl, whisk egg whites until stiff but not dry. Fold 1 tablespoon of whipped egg whites into puree. Pour puree onto whipped egg whites and using a metal spoon, carefully fold in.
3. Spoon mixture into prepared souffle dish. Place dish on a baking sheet and bake25 to 30 minutes, until risen and just set. Dust with powdered sugar and serve immediately. Makes 6 servings.
If desired spoon mixture into 6 individual souffle dishes and bake 15 to 20 minutes. |
