4 egg whites
100 g Dansukker granulated sugar
150 g raspberries
Dansukker Granulated Sugar for greasing the moulds
Butter or margarine for the moulds
Dansukker Icing Sugar
Grease four small soufflé moulds and sprinkle sugar inside them. Set the oven temperature to 150°C. Beat the egg whites until stiff. Add the sugar while still whisking. Fold the raspberries into the egg white mixture. Divide the mixture between the moulds and place in the lower part of the oven. Bake for about 25 minutes. Dust with icing sugar and serve immediately.
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