Berry Pancake Soufflé - cooking recipe

Ingredients

4 None eggs, separated
2 tbsp granulated sugar
2 1/2 tbsp butter
1/4 lb raspberries
1/4 lb blueberries
1/2 lb strawberries, washed, hulled, halved
2 tbsp powdered sugar + extra, to dust
1 tbsp liqueur (optional)
None None whipped cream, to serve

Preparation

Preheat broiler.
Whip egg whites to soft peaks. Gradually add sugar, beating until dissolved. Whisk egg yolks separately then fold into egg whites.
Melt butter in a 10-12 inch ovenproof frying pan, swirling to coat surface. Pour egg mixture into pan. Cook for 2-3 mins, until edges are lightly golden. Add 3/4 of the raspberries and blueberries. Broil for 1-2 mins, until top is set and light golden brown.
Meanwhile, to make the sauce, puree strawberries, powdered sugar and liqueur, if using, until smooth.
Cut pancake souffle into quarters and drizzle with strawberry sauce. Serve topped with whipped cream and remaining fruit. Dust with powdered sugar.