Separate eggs, whip egg whites with a pinch of salt until stiff. Beat egg yolks with 2 tbsp. cold water and vanilla sugar until creamy. Snow on the egg yolk cream form. Sift flour, cornstarch and baking powder over egg whites. Sprinkle cheese on top and gently mix everything together.
Divide dough evenly among 4 buttered soufflé dishes. Bake in the heated oven (E: 200 degrees / G: level 3) on the middle shelf for 20 to 25 minutes.
In the meantime, rinse and clean strawberries. Pour a marinade of port wine, 2 1/2 tbsp powdered sugar and juice of one lemon over them
Remove warm sponge souffles from ramekins, place on four plates, surround with marinated strawberries. Sprinkle with remaining powdered sugar and plucked lemon balm leaves.
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