Souffle with Blackberries
Preheat the oven to 180°C (approximately 350°F) top and bottom heat. Fill a baking pan with high sides 3 cm (approximately 1 1/4 inches) up the sides with water and place in the oven.
Rinse the blackberries and pat dry.
Butter 4 small soufflé dishes and carefully sprinkle with sugar. Sprinkle the blackberries in the dishes.
Beat the egg yolks with 50 grams (approximately 1 3/4 oz) sugar until creamy and until the mixture is pale. Press the quark through a sieve and mix with the lemon zest and the egg yolk mixture. Beat the egg whites until stiff, gradually sprinkling in the remaining sugar. Spoon one third of the egg whites into the egg yolk mixture. Sift the flour into the yolk mixture and fold until combined. Carefully fold in the remaining egg whites.
Fill the ramekins 3/4 full with the batter and bake in the water bath about 20 minutes until golden brown. Dust with powdered sugar and serve immediately.