We all love a good soufflé. Lena from Mein leckeres Leben (My Delicious Life) shares with us her signature recipe.

And this is how it's done.


For a large soufflé dish

  • 6 eggs, separated
  • 400 g quark
  • 250 g sour cream
  • 50 g soft butter + 1 tsp for the dish
  • 1/2 tsp ground vanilla
  • 3 tbsp honey
  • 1 organic lemon, zest
  • 50 g raw cane sugar
  • 1 pinch of salt
  • 150 g of semolina


Berry topping

  • 400 g strawberries
  • 200 – 300 g blueberries
  • Honey to drizzle on top


  1. Whip the soft butter until creamy. Then add the quark, sour cream, egg yolk, honey, lemon zest and vanilla and continue to stir.
  2. Beat together the egg white with a little salt until creamy and stiff, then pour in the sugar and continue to beat.
  3. Alternately add and beat together the creamy egg white and the semolina into the quark mixture (with a whisk).
  4. Grease the soufflédish with butter and pour in the quark-semolina mixture.
  5. Bake in a preheated oven at 180 °C for 30-35 minutes.
  6. Purée 250g of strawberries into a fine sauce for topping.
  7. Drizzle the strawberry sauce over the baked souffléand serve with the fresh berries.
  8. Drizzle with a little honey on top, to your desired taste.



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