1.Preheat oven to 180°C. Lightly grease four 1¼-cup (310ml) ovenproof dishes; sprinkle insides of dishes evenly with caster sugar, shake away excess. Place dishes on oven tray.
2.Whisk egg yolks and 2 tablespoons of the icing sugar in large bowl until mixture is well combined.
3.Beat the four egg whites in small bowl with electric mixer until soft peaks form. With motor operating, gradually add remaining icing sugar, beating until firm peaks form.
4.Gently fold egg-white mixture, in two batches, into yolk mixture; divide mixture among prepared dishes. Bake soufflés, uncovered, in moderate oven about 12 minutes or until puffed and browned lightly.
5.To make berry compote, combine ingredients in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
6.Dust with sifted icing sugar and serve with compote.