1. Separate whites from yellows ;
2. In the bowl of yolks, add the powdered sugar then mix;
3. Add the baking powder and cornstarch. Mix everything together;
4. Pour in the natural white yogurt.

Preferably use a manual whisk for a more delicate mixture of all the ingredients.

1. In the bowl of egg whites, beat them until stiff, preferably with a whisk mixer. Add a pinch of salt first;
2. Gently incorporate the 2 preparations, yolk and white, to obtain a slightly foamy paste.

In a cake mold, place slightly moistened baking paper to prevent the soufflé from sticking and pour the mixture into it.

The cooking :

• At 160 degrees, for 30 minutes.
• At 140 degrees, for 10 minutes.
• Then let cool for another 10 minutes in the oven, turned off.

Carefully remove the parchment paper all around the cake without hesitating to tear it.

You notice that the top has come off slightly.

If your soufflé shakes on either side when you touch it then you’ve made it!

Sprinkle with icing sugar and serve it while still warm, it will only taste better.

It looks like we’re going to bite into marshmallow!