Recipe - Dessert Souffle

8 Eggs; separated, room
temperature
8 teaspoon Sugar
6 cup Fresh fruit; cut into pieces
Kirsch; enough to sprinkle
over fruit, (any Pesach
liquer will do)
4 tablespoon Brandy

Preheat oven to 350 degrees. Use a 7 One half x 12 inch oval oven proof
casserole. Beat yolks until lemon colored; slowly add the sugar. Beat egg
whites until stiff. Fold gently into yolk mixture. Place the fruit into
casserole and spoon meringue over the top, sealing it in. Bake for l5
minutes or until top is lightly browned. Heat brandy in a saucepan and pour
over meringue. Ignite before serving.

Posted to JEWISHFOOD digest by Dobie607 Dobie607@aol.com on Apr 5, 1998