In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and grated orange zest. Bring to a boil over medium heat, stirring and mashing the raspberries. Dissolve cornstarch in lemon juice and add to raspberry mixture. Cook, stirring, for about 45 seconds, or until thickened and no longer cloudy. Remove from the heat and stir in chambord or framboise and the remaining 1/3 cup raspberries. Cool to room temperature. ( The recipe can be prepared ahead to this point. Cover and refrigerate for up to 2 days. Bring to room temperature before proceeding. )
Position rack in the lower third of the oven and preheat oven to 350 degrees. Lightly coat the inside(s) of a 1 1/2-quart souffle dish or six 1 1/2-cup individual souffle dishes with vegetable oil or nonstick cooking spray. Sprinkle with sugar and shake out excess.
In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add remaining 3 tablespoons sugar and beat until stiff ( but not dry ) peaks form.
Stir raspberry mixture well. Whisk about one-quarter of the beaten egg whites into the raspberry mixture to lighten it. Using a rubber spatula, fold the raspberry mixture back into the remaining whites. Turn into prepared dish(es) and smooth top(s) with spatula. Place dish(es) in a roasting pan. Fill pan with hot water to come one-third of the way up side of the dish(es). Bake until puffed and top is firm to the touch, about 25 minutes for individual souffles and about 35 minutes for a large souffle. Dust with confectioner's sugar and serve immediately. Serve 6.
Source: Ahn Dao