1 1/2 cups (375 ml) fresh or frozen and thawed fruit (strawberries, raspberries, mangos)

2 tablespoons (30 ml) sugar

1 tablespoon (15 ml) cornstarch

1 whole egg

1 egg yolk

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Lightly butter eight 125 ml (1/2 cup) ramekins and sprinkle with sugar.

In a food processor or blender, purée the fruit until smooth. Strain, if necessary. You'll need 180 ml (3/4 cup) of purée.

In a saucepan, combine the sugar and cornstarch. Add the fruit purée and stir to combine. Bring to a boil over medium heat, stirring with a whisk and simmer gently for 1 minute, until it thickens. Remove from the heat and let cool.

In a large bowl, combine the egg and egg yolk. Gradually add the lukewarm fruit mixture, whisking until smooth. Set aside.

In another bowl, beat the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form.

With a whisk, stir about one quarter of the meringue into the fruit mixture. With a spatula, gently fold in the remaining meringue.

Spoon into the ramekins (ideally to at least 1-cm / ½-inch of the edge) and smooth the top. Bake for about 20 minutes or until the soufflés have risen and are golden brown. Serve immediately.

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