Scheurebe late harvest wine, sweet, 2012
The varied fruit aroma, as well as the fine acidity, of this Scheurebe play with the airy character of this quark soufflé. The expressive body and well-balanced residual sweetness make for a long lasting taste sensation.
Preheat the oven to 180°C/ 355°F. Beat egg whites until stiff. As soon as it begins to foam, gradually add half of sugar. The bowl and the beater should be free from any kind of grease, to create the desired consistency.
Next beat the egg yolks with rest of sugar until foamy.
Add the zest of half a lemon, quark, and a pinch of salt to the egg yolk mass and whisk further.
Now carefully fold in the beaten egg whites into the quark mixture. Do not mix with too much force, it might reduce the airiness.
Prepare the baking tins with butter and sugar and then fill with the mixture.
Bake soufflés in a water bath in a preheated oven at 180°C/ 355°F for approx. 22 - 25 min. Serve immediately after baking, as the soufflé might sink. Garnish with confectioner's sugar.