Step 1:
Generously butter and coat an 8-inch (20 cm/2 L) soufflé dish with sugar, shaking out excess sugar.
Step 2:
Halve large strawberries. In a large bowl, toss strawberries with liqueur and instant dissolving sugar; cover and chill.
Step 3:
In a medium bowl, using an electric mixer on medium speed, beat together ricotta cheese, sugar, eggs, egg yolk, bread crumbs, flour, and almond extract until thoroughly blended.
Step 4:
In another bowl, using an electric mixer with clean beaters, beat the remaining egg white on high speed until firm peaks form; fold into cheese mixture. Spoon mixture into prepared dish.
Step 5:
Bake in a 375°F (190°C) oven for 45 to 50 minutes or until lightly browned and the edge begins to pull away from the dish.
Step 6:
Cool on a wire rack for 3 minutes. Loosen edge with a knife and invert onto a large serving plate.
Step 7:
Sprinkle with toasted almonds and dust with icing sugar. Surround soufflé with prepared strawberries.
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