Sweet Soufflé with Whipped Cream and Raspberries ("Soufflé à la Salzburg")

Beat the butter, add the sugar and beat again

Add the egg yolks one at a time, beating continuously

Finally, add the whipped egg whites, carefully folded with the flour

Grease an oval-shaped mold about 5cm high, fill with boiling milk to a height of one finger

Place the soufflé mixture in the mold

Make two shallow cuts in the mixture with a knife, forming three hills

Bake in a moderate oven until golden (takes about 10-15 minutes)

Serve immediately, dusting with sugar

Accompany with whipped cream and raspberries passed through a sieve or raspberry jelly

You can also bake the soufflé by greasing the mold only with butter.