To make the raspberry base, dissolve the cornflour in a little cold water to form a smooth paste. Bring the purée and sugar to the boil then add the cornflour. Mix and simmer for a few minutes or until the purée doesn’t taste of cornflour. Pass through a sieve and cool

To make the meringue, whisk the egg whites till stiff, gradually adding the sugar during the whisking process. Mix 1/3 of the meringue into the raspberry base, and then fold in another 1/3 followed by the last 1/3 of meringue

Generously line the ramekins twice with butter then coat with a dusting of sugar. Fill the ramekins with the mix, flatten the top with a pallet knife and run your thumb around the edge to remove any excess

Bake in a preheated oven at 150ºC/Gas mark 2 for 14 minutes or until risen. Dust the top of the soufflé with icing sugar and serve immediately