Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4
• 1/2 cup (110 g) caster sugar
• 200g raspberries
• 1 teaspoon vanilla essence
• 2 eggs, separated
• 2 extra egg whites
• icing sugar, to dust
• thick cream, to serve
1. Preheat the oven to 180°C and lightly oil the insides of four 300mL capacity ramekins. Sprin-kle barely a teaspoon of the caster sugar into each ramekin, tilting them to coat the sides. Stand them on a baking tray.
2. Puree the raspberries, and press through a sieve to remove the seeds. Combine the raspberry puree, egg yolks and vanilla in a medium bowl.
3. Put all the egg whites into a large, clean, dry bowl. Use electric beaters to beat them until soft peaks form. Gradually add the remaining sugar, beating between each addition until the sugar has dissolved and the mixture is thick and glossy.
4. Stir a large spoonful of the egg whites into the raspberry mixture then, using a large metal spoon or rubber spatula, fold in the remaining egg whites until combined, taking care not to lose volume. Spoon into the ramekins, and bake for 15 minutes, until well risen.
5. Remove the tray from the oven and, working quickly, dust with icing sugar and serve immediately. Dollop with thick cream at the table.
