Strawberry Souffle’s

Recipe by Annabel Langbein


Strawberry Sauce 

  • 3 cups fresh or frozen strawberries or raspberries
  • 1/2 cup sugar
  • 1/4 cup sugar
  • 1 tsp vanilla essence
  • 1 tsp lemon juice
  • 1 tbsp cornflour mixed with 1 tbsp water


  • 2 egg whites
  • 1/4 cup caster sugar
  • 1/2 tsp vanilla essence

Sliced fresh strawberries and raspberry’s to serve .


  1. Preheat oven to 220 degrees. Grease 6 ramekins.
  2. For the sauce, combine berries, sugar, water, vanilla and lemon juice in a pot and bring to a simmer over medium heat. Add the cornflour paste and stir until slightly thickened.
  3. Using an electric beater and bowl, mix egg whites to soft peaks. Add sugar, and beat until sugar has dissolved and mixture is thick and glossy.
  4. Fold in half the berry sauce into the meringue mixture with the vanilla. Combine well.
  5. In the ramekins, spoon the rest of the berry sauce into each of the 6 ramekins. Spoon over the meringue mixture, swirling peaks on top.
  6. Bake for 4-6 minutes until souffles just start to brown. (Don’t keep cooking until they rise or they will shrink too much as they cool).
  7. Take to the table straight away, serve with sliced strawberries.

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