Ingredients

• 20 g butter
• 3 eggs
• 70 g sugar
• 1 pinch of salt
• 250 g low-fat curd cheese
• 60 g sour cream
• 1 Tbsp vanilla sugar
• 40 g durum wheat semolina
• 1 lemon, organic, 1 tsp zest finely grated, juice squeezed out
• 1 jar of sour cherries (370 g drained), drained, juice collected
• 20 g sugar
• 15 g cornflour
• cinnamon
• 1 tsp icing sugar

Instructions

1 Grease a heat-resistant baking tin with the butter.
2 Preheat the oven to 180°C.
3 Separate the eggs.
4. Beat 3 egg whites, sugar and salt until stiff.
5. In another bowl, mix the curd cheese, sour cream, 3 egg yolks, 30 g sugar, vanilla sugar, semolina, lemon zest and lemon juice.
6. Then add the quark mixture to the beaten egg whites and carefully fold in with a spatula.
7. Pour half of the quark mixture into the cups and top with half of the cherries. Spread the remaining curd cheese mixture on top. Bake in the oven on a rack on the middle shelf for 25 minutes (180°C).

Cherry compote
1. Put the sour cherry juice, sugar, cornflour and cinnamon in a pan and simmer, stirring, for about 8 minutes
2. Add the remaining cherries and leave to cool for 10 minutes.
3. Remove the curd cheese soufflée from the oven, dust with icing sugar and serve with the cherry compote.