Ingredients
Eggs (whites) 84, 35 sugar, raspberry 50, 2 butter, powdered sugar 5, milk or cream 150.

Prepared berries through a sieve. In the resulting puree add the sugar, milk and boil down until the sauce is begins to hold well on the scapula. The prepared mixture to combine with the whipped whites and mix scapula well. Brewed souffle to put a slide in the melchior pan greased with butter. Further, the process of cooking, like when cooking vanilla souffle.

Can be the same mass to put a picture, releasing it from the paper rolls in stacked slide souffle.  Bake souffle in the oven at a temperature of 200-250°C.
Submit souffle sprinkled with powdered sugar.

Ingredients
Egg (whites) 84, 35 sugar, apricots or plums 60, oil 2, 5 powdered sugar, milk or cream 150.

Apricots or plums are washed in cold water and remove them from the bone. Prepared fruit put in a saucepan, add a little water, simmered them until tender, then cool and rub through a sieve. In the resulting puree add the sugar and stir with wooden whisk, boil until thick.

The prepared mixture, without cooling, pour in the beaten egg whites, stirring intensively whisk.
Bake souffle and serve also as vanilla.
Fresh apricots can replace canned apricot puree.

Ingredients
86 eggs, sugar 30, 40 milk, flour 8, 2 butter, walnuts (core) 25, 5 powdered sugar, milk or cream 150.

Souffle prepare and serve the same as vanilla souffle, vanilla but instead enter into a mixture of nuts, which are pre-cleaned of shell, and possibly from the skin, dry or caramelized, grind in a mortar. Prepared nuts boil together with the mixture.

Ingredients
84 eggs, sugar 35, 50 chestnuts, butter 12, powdered sugar 5, 150 milk or cream.

Peeled chestnuts scalded with boiling water, remove them from the peel, then cut into thin slices, pour hot water and boil until tender in a sealed container.

Ready hot chestnuts wipe through a sieve.

Pounded egg yolks with the sugar mixed with butter, lemon peel and puree of chestnuts, and then combine with whipped proteins.
Bake and serve souffle chestnuts as well as vanilla souffle.

Ingredients
86 eggs, sugar 30, 40 milk, flour 8, 2 butter, vanilla or vanilla sticks 0.05 or 1/10, powdered sugar 5, 150 milk or cream.

Pour the egg yolks in a saucepan and mix thoroughly with sugar. The resulting mass is to combine with the flour, add the vanilla, diluted with hot milk and stirring with a wooden whisk, boil the mixture until thick.
Cooked egg-milk mixture through a sieve, and then connect with the whipped whites, stir well broom. German silver pan with butter to grease, put the souffle brewed slide.

You can apply the same weight figure, releasing it from the paper rolls stacked on a hill souffle. Bake the souffle in ovens at 200-250 °.
Serve with milk, sprinkle souffle with powdered sugar.