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Strawberry Souffle

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4 portion(s)

  • 1 punnet strawberries, hulled and sliced
  • 80 g icing sugar, (made in TM)
  • 4 egg whites, at room temperature
  • 2-3 drops white balsamic vinegar
  • Pinch salt
  • 6
    Preparation 8min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

  1. Preheat oven to 180ºC.

  2. Butter 4-6 teacups or ramekins and coat with caster sugar liberally. Place onto baking tray and set aside.

  3. Place sliced strawberries into large bowl and sprinkle with a tablespoon or two of the measured sugar. Set aside.

  4. Warm mixing bowl for 1 min/50ºC/speed 2.

  5. Insert Butterfly.

  6. Place eggwhite, vinegar and salt into bowl and beat for approximately 4-5 min/speed 3.5. As you do this, slowly add sugar through hole in lid and keep beating until you have a glossy meringue texture.


  7. Turn mix out on top of the strawberries and fold through gently. Dollop into prepared dishes and cook for 10-12 minutes until risen and slightly golden on top.



  8. Serve hot or cold dusted with icing sugar.


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  • My 11 year old son made this

    Submitted by Julie192 on 17. May 2013 - 22:40.

    My 11 year old son made this for his school bake-off today and got second place!  Must have been good (I didn't get to taste it  tmrc_emoticons.~)

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  • Yummy, great way to use up

    Submitted by SJ.boehm on 24. February 2013 - 16:59.


    Yummy, great way to use up egg yolks after making hollandaise sauce

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