down to lack of waiting staff in the past i use egg white sugar and fruit purees for sweet souffles. got a hold time of 8 mins.
its not made in the italian manner though.
4 whites whipped
slowly add 75 g sugar depends on fruit puree, then whisk to stiff peak
then add 100g puree.
oven at 180. 6-7 mins
makes about 2 ramekins. its been a while