Mix curd cheese with cornstarch, egg yolks and vanilla sugar. Preheat oven to 180 °C. Whip the crème fraîche with a mixer for two minutes until stiff, gradually adding half of the sugar. Whip egg whites until stiff, drizzling in remaining sugar. Stir the whipped crème fraîche and beaten egg whites into the curd cream.
Pour into a greased ovenproof dish (20 cm ø). Put into the oven and bake for 35 minutes until light brown. Let the souffle rest for five minutes in the switched-off oven. Sprinkle with powdered sugar and serve with seasonal fruit. Per
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