First, let the washed and sorted strawberries soak for a while in some lemon juice and confectioner’s sugar.

Preheat oven to maximum upper heat.

Begin beating the eggs, add the granulated sugar, then beat to stiff peaks.

Beat the egg yolks with granulated sugar until they are white.

Stir in the strawberry liqueur and beat one more time.

Carefully fold the egg yolk into the beaten egg whites.

Place the marinated strawberries in deep, heat resistant dishes, place an equal amount of soufflé batter on top of each, dust with confectioner’s sugar, and brown in the oven for 5–8 minutes.

Place on saucers, dust with confectioner’s sugar, and garnish with mint leaves.