A yummy light dessert, with sweet strawberries and a delicious light cakey souffle



  • 150g frozen strawberries, thawed

  • 1/3 cup (75g) sugar

  • 2 teaspoons Kirsch, orange-flavoured liqueur, or brandy

  • Juice of ½ orange

  • 4 eggwhites

  • Icing sugar, for dusting

  • Ice- cream to serve


  • 1.


  • 2.

    1. Preheat oven to 220°C. Butter 4 x ¾-cup ovenproof soufflé dishes. Place strawberries in a bowl with sugar, liqueur and orange juice. Crush lightly using a fork. Set aside.

  • 3.

    2. Whisk eggwhites until firm. Stir a spoonful into strawberry mixture. Lightly fold in remaining eggwhites. Spoon mixture into prepared soufflé dishes and level tops with a metal spatula.

  • 4.

    3. Place in oven and immediately reduce temperature to 190°C. Bake for 10 minutes, until well risen. Dust soufflés with sifted icing sugar and serve on heated plates. Serve with ice- cream if desired

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