1 pound blackberries (or other berry of your choice, strawberries, raspberries, etc.)
1/3 cup sugar
1/3 cup Chambord (black raspberry liqueur)
3/4 cup sugar
1/4 cup water
4 egg whites
2 1/2 cups whipping cream

Limoncello Cream:
1/2 cup heavy whipping cream
2 tablespoons limoncello (an Italian lemon liqueur)

Cut strips of 3-inch wide pieces of parchment paper or foil and form collars around six 6-ounce ramekins, using tape to secure the paper.

Reserve 6 berries for garnish and cook the rest in 1/3 cup sugar for 10 minutes.  Puree the cooked berries and strain through a fine sieve.  Stir in the Chambord and chill.

Cook 2/3 cup sugar and 1/4 cup water until the mixture reaches 250 degrees.  Meanwhile beat the egg whites to firm peaks. In a separate bowl, whisk the cream until soft peaks form and refrigerate.  Very slowly, add the sugar mixture into the egg whites, beating until room temperature – about 10 minutes. Gently fold in ¼ of the egg whites into the berry puree, then fold the blackberry mixture into remaining egg whites.  Fold the whipping cream into the berry mixture.  Spoon into the prepared ramekins and freeze overnight.

Make the Limoncello Cream by whipping the cream to medium peaks and stir in the limoncello. To serve, remove the soufflés from the freezer and peel off the collars.  Let sit at room temperature for about 20 minutes, to soften, top with limoncello cream and reserved fresh berries.