Berry Soufflé


Serves 4

Preparation Time

Cook time

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Cook's NoteYou can prepare the soufflé and keep it in the fridge for up to a day before cooking it.
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  • 3 cups fresh or frozen mixed berries
  • ½ cup sugar
  • ¼ cup water
  • 1 tsp vanilla essence
  • 1 tsp lemon juice
  • 1 tbsp cornflour mixed with 1 tbsp cold water to form a paste
  • 3 large egg whites, at room temperature
  • ½ cup caster sugar


Preheat the oven to 190˚C.

Combine berries, sugar, water, vanilla essence and lemon juice in a saucepan and bring to a simmer over medium heat. Add the cornflour paste and stir until slightly thickened. Simmer for 2 to 3 minutes.

In a large mixing bowl, beat egg whites and caster sugar until thick and glossy, and the sugar has fully dissolved.

Bring the berry mixture back to a boil. Gently fold ¾ cup of the boiling berry mixture into the meringue.

Divide the remaining berry sauce between 4 ramekins and top with the meringue mixture.

Bake the soufflés for 5 to 6 minutes until they are just beginning to brown. (Do not overcook or they will shrink.) Remove from the oven and serve immediately.