Dessert souffle

Yield: 8 Servings

Measure Ingredient
8 \N Eggs; separated, room temperature
8 teaspoons Sugar
6 cups Fresh fruit; cut into pieces
\N \N Kirsch; enough to sprinkle over fruit, (any Pesach liquer will do)
4 tablespoons Brandy

Preheat oven to 350 degrees. Use a 7½ x 12 inch oval oven proof casserole. Beat yolks until lemon colored; slowly add the sugar. Beat egg whites until stiff. Fold gently into yolk mixture. Place the fruit into casserole and spoon meringue over the top, sealing it in. Bake for l5 minutes or until top is lightly browned. Heat brandy in a saucepan and pour over meringue. Ignite before serving.

Posted to JEWISH-FOOD digest by Dobie607 <Dobie607@...> on Apr 5, 1998

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