Step 1:

• Preheat oven to 190ºC 
• Grease 6 small soufflé dishes, 8cm x 5cm deep
• Pour cheese  sauce into a medium mixing bowl. Add egg yolks, breadcrumbs  and pecorino and mix well.
• Wipe the inside of a large glass mixing bowl with a slice of lemon. Add egg whites to bowl.

Step 2:

• Whip egg whites to soft peak stage
• Gently fold half into the sauce, when almost mixed, fold in remaining whites. Don’t overmix.

Step 3:

• Place ramekins into a large roasting pan and fill right to the rim with mixture
• Add enough boiling water to fill the pan 2cm deep. Insert the tip of a knife 1cm deep along the edge of the dish.
• Run it around the edge of each ramekin to create a gap. This prevents the soufflé from rising over the edge.
• Bake for 20-25 minutes until puffed up and golden 
• Serve immediately

Ina' tip:

• A great way to prepare soufflés in advance is to bake them twice. Don’t attempt this method with a large soufflé – it will be too big and heavy to rise a second time around.
• When preparing soufflé dishes, line bases with baking paper circles to make turning out easier.