10 ounce package frozen raspberries

2 tablespoons plus 1 teaspoon Cornstarch

2 tablespoons raspberry liqueur

For the souffles:

2 tablespoons raspberry liqueur

6 egg whites

1/3 cup sugar

Confectioners' sugar, for dusting

1. Butter and sugar 6 (5-ounce) ovenproof ramekins. Set aside.

2. Defrost the raspberries and puree in a blender or food processor. Pass through a fine sieve over a small saucepan to create a smooth raspberry puree.

3. Add the cornstarch and 2 tablespoons liqueur to the raspberry puree and whisk to blend. Make sure there are no lumps.

4. Bring raspberry puree up to boil on medium-high heat and whisk constantly until base is thickened and starch is cooked out (about 1 to 2 minutes) Cool, and cover with plastic wrap to avoid skin. Base should be made in advance.

5. When ready to make souffles, combine base with remaining 2 tablespoons liqueur in a small bowl and whisk to blend together until no lumps remain.

6. Whip egg whites with 1/3 of sugar on medium speed in an electric mixer. Once foaming up add remaining sugar until meringue is stiff and holding a peak.

7. With a rubber spatula, fold the fruit mixture into the base until it is as homogenous as possible without deflating the egg whites. Spoon into the prepared ramekins and refrigerate up to 4 hours ahead of baking.

8. When ready to bake preheat oven to 350 F. Cut around the edge to leave a clean separation before baking for easy release and bake approximately 10 to 11 minutes or until puffed and nicely browned. Remove from oven and using potholders transfer each ramekin onto a small dish, and dust with confectioners' sugar. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)