Crush the raspberries and mix with the sugar. Beat the egg yolks with the vanilla sugar until creamy and gradually stir in the cornflour.
Whip the egg whites with a pinch of salt and the juice of one lemon until firm. Loosely fold into the egg yolk mixture and finally carefully mix with the raspberry puree.
Grease a small souffle dish well with butter and fill it with the mixture. Preheat the oven to 180 degrees and bake the souffle for about 20 minutes.
Take the souffle out of the oven, sprinkle with powdered sugar and cover with a crockery rug.
Caution: Souffles do not tolerate drafts!
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