Serves 8

These soufflés are the ideal way to impress your guests when entertaining in the summer. If you like, complement the hot soufflés with a small scoop of vanilla ice-cream, or simply serve with a few shortbread fingers on the side.

For the crème patissière
150ml milk
100ml double cream
50g caster sugar
15g plain flour
30g cornflour
3 large egg yolks

For the soufflé
200g strawberries, hulled
200g raspberries
75g caster sugar, plus extra for dusting
About 20g butter, melted for brushing
2 large egg whites
Icing sugar, for dusting

1 First, make the crème patissière base. Heat the milk and cream in a heavy-based saucepan with 1 tablespoon of the sugar until it begins to scald. Sift the flour and cornflour together in a bowl.
2 Beat together the egg yolks and remaining sugar in a large bowl, then beat in the flour a third at a time. Gradually trickle in the hot creamy milk, whisking well until the mixture is smooth. Return it to the pan and whisk over a low-to-medium heat for 3-5 minutes until thickened. Transfer it to a bowl, cover and allow to cool to room temperature, stirring occasionally to prevent a skin forming.
3 Place the strawberries, raspberries and half the sugar into a blender or food processor and whiz to a purée. Transfer to a heavy-based pan and boil until reduced by half. Allow to cool completely, then rub the purée through a sieve with the back of a ladle to remove the pips. Mix the reduced fruit purée into the crème patissière base.
4 Heat the oven to 190C/Gas 5. Coat 8 150ml ramekins with a generous layer of melted butter and a dusting of caster sugar.
5 Whisk the egg whites in a bowl until they form firm peaks, then gradually whisk in the remaining sugar. With a large metal spoon, gently fold the meringue through the crème patissière base.
6 Spoon the mixture into the prepared dishes. Level the tops with a palette knife or the back of a spoon, then run the tip of a small knife around the edge of the soufflé mixture. This will help them to rise evenly. Sit the ramekins on a wide baking tray and bake for 10-12 minutes until the soufflés have risen and the tops are lightly golden. Do not be tempted to open the oven door until they are almost ready or they may collapse. Dust with a little icing sugar and serve at once.

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