Back in March I had a craving for souffle. Chocolate namely, and so I looked up the recipe in Julia Child and made this:
chocolate souffle out of the ovenchocolate souffle with creme anglais

And then I thought about how yogurt could work well here… and found this recipe:

Yogurt ‘Cheesecake’ Souffles
1 cup plain yogurt (greek style, pref.)
3 large egg yolks
3 large egg whites, room temperature
3 T. all-purpose flour
1/8 t. salt
1 t. vanilla extract
1/8 t. cream of tartar
1/4 cup sugar
butter and sugar, for ramekins

Preheat the oven to 375F.
Butter six 6-oz. ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.

In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract.

In a medium mixing bowl, beat egg whites and cream of tartar until foamy.

Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.

Working in two or three batches, gently fold egg whites in to yolk mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated.

Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.

Bake for about 15 minutes, until evenly risen and lightly browned around the edges.

Serve immediately.

And based on that I made these…

amaretto-tiramisu the best of all amaranth with ramps - looked better than it tasted

But the best by far was this Amaretto-Tiramisù souffle using my pavesini from Florence.