Quark Soufflé

Soufflés turn out best when the oven has already reached a stable temperature.

Distribute the sugar evenly by turning the ramekins, this helps the soufflé climb up better.

If the quark is very wet, briefly smooth it and avoid over-beating so the mixture remains stable.

Grate only the yellow part of the lemon peel finely; the white pith will make it bitter.

Bowl and whisk must be grease-free, otherwise the meringue will not become stable.

Don't stir — fold with a spatula to keep as much air as possible in the batter.

Wipe the inner rim once clean so the soufflé can rise evenly.

The water bath ensures gentle, even cooking and prevents the soufflés from drying out.

Avoid opening the oven door during baking so the soufflés don't collapse.

Soufflés can't wait: plate immediately while they are still nicely risen.