6 ounces raspberry marmalade

1 tablespoon lemon juice

4¼ ounces (heaping ½ cup) sugar, plus 1

tablespoon

1 tablespoon water

6 egg whites

¼ teaspoon cream of tartar

6 ounces fresh raspberries or 8 ounces bittersweet chocolate, cut into ½-inch pieces

In a large stainless steel mixing bowl set over a hot water bath, whisk the raspberry marmalade smooth to 60°F.

Add the lemon juice. Reserve.

Preheat the oven to 375°F.

Create an Italian meringue: In the bowl of a standing  electric mixer fitted with a whip attachment, begin to whip all the egg whites on low speed.

Meanwhile, in a heavy metal saucepan, stir together the

4¼ ounces sugar and the water. Set over high heat and cook to 235°F—NO HIGHER! This will take 5 minutes.

When the sugar comes to a boil, turn the mixer to medium speed, whipping the egg whites to a foam. Add the cream of tartar and 1 tablespoon sugar.

When the sugar reaches 235°F, remove from heat, allowing the bubbles to disperse.

With the mixer still on medium speed, carefully stream the hot sugar into the soft whipped meringue. Continue whip-ping for 1 minute, until the meringue has cooled slightly and tripled in size.

With a balloon whip, fold half of the whipped whites into the soufflé base. With a rubber spatula, fold in the balance of egg whites and the raspberries or chocolate.

Fill a disposable piping bag with the soufflé batter and cut a tip 1 inch wide. Starting from the bottom of each  ramekin, pipe to the top. With a palette knife or offset spatula, smooth the top. Bake for 15 minutes.

Garnish with the reserved marmalade and serve.

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