Instructions: Preheat oven to 200C.

Place the yolks in a bowl and beat briefly. In a mixer beat the egg whites until stiff and then beat in the sugar. Fold the stiff whites into the yolks.

Melt the butter in a nonstick frying pan and add the egg mix, and then transfer to the oven and cook for about 10 minutes.

Meanwhile warm the jam with the cognac and set aside. When the souffle comes out of the oven spoon the jam down the middle and gently fold it in two and turn out onto a plate.

Dust with icing sugar and glaze with a blow torch. Serve with whipped cream.

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