A souffle is one of those things that cooks fear, but after Alicia suffered through years of failed attempts, I finally got it right (with significant help from Damien Pignolet!). Based on his technique for a passionfruit souffle, this is my adaptation to a raspberry version. Note that real souffle dishes actually do make a big difference - one of the problems I had in my earlier attempts was due to using cheap dishes with the wrong dimensions, which often prevented the souffle from cooking at the correct rate, leading to collapse (how embarrassing!). Makes 4 souffles.

Preheat the oven to 180 degrees celcius fan forced. Grease the souffle dishes and dust with caster sugar. Put in the fridge to chill until needed. Puree the raspberries and 5 tbsp caster sugar in a food processor (add a little water if necessary). Set aside about 1/4 of the puree, and put the rest in a small saucepan over low heat until the sugar is dissolved. Mix the cornflour in with the set-aside puree to form a slurry. Add to the main mixture and cook over medium heat stirring constantly until a very thick mixture forms (typically a few minutes). Remove from the heat and strain to remove the seeds.

In a separate bowl, beat the egg whites until light but not stiff. Add the cream of tartar and sprinkle over the 3 tbsp caster sugar. Beat until stiff peaks form. Fold a little of the egg whites into the base mix, then fold in the rest. Fill the dishes and (if desired) use a knife to obtain a flat top. (I actually prefer to leave a peak on top for presentation, but this would probably constitute a faux pas in the eyes of most!) Bake for 15 minutes or until risen and golden brown on the top. Dust with icing sugar and serve with fresh raspberries and vanilla ice cream.