3/4 cup (2 to 3 oz.) coarsely crushed amaretti or almond macaroons
3 cups raspberries, rinsed and drained
Sweetened whipped cream (optional)
How to Make It
Separate egg whites and yolks. Put whites in a large, deep bowl, and yolks in a medium bowl. With a mixer on high speed, whip whites until they hold soft peaks; gradually adding sugar, beat on high speed until whites hold stiff peaks, 3 to 5 minutes total. Scrape whites off beaters but don't wash.
With mixer on high speed, whip yolks for 1 minute. Add flour and beat on high speed until mixture is very thick, 2 to 3 minutes more.
Put an 8 1/2- to 9-inch-wide (or 7- by 10-in. oval) ovenproof frying pan or shallow metal pan over medium heat; add butter and jam. Heat until butter is melted, stirring occasionally, about 3 minutes. Turn heat to low and sprinkle about half the cookie crumbs and 1 cup of the berries into pan.
Stir about 1/4 of the egg whites into the yolks, then fold yolk mixture into whites; some streaking is fine.
Turn heat to medium-high and quickly mound egg mixture in pan. Sprinkle with remaining cookie crumbs. Cook about 1 minute.
Set pan in a 350° oven and bake until eggs are tinged with brown and set, but still slightly creamy, in the center (jiggle to test), 15 to 18 minutes (10 to 12 minutes in a convection oven).
Meanwhile, divide remaining berries equally among wide bowls. Serve souffle immediately, dipping to bottom of pan to spoon sauce and souffle into bowls. Add whipped cream to taste.