Beat the cream until stiff.
Carefully and gradually fold in the yoghurt and icing sugar. Cover and freeze the mixture for approx. 3 hrs.
Beat the egg yolks and sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Stir in the cornflour and quark. Beat the egg whites with the salt until stiff, add the sugar, beat briefly until the mixture turns glossy.
Set aside 4 raspberries. Carefully fold the remaining raspberries into the quark mixture along with the egg whites and pistachios.
Divide the mixture between the prepared dishes.
Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 180°C. Do not open the oven at any point during cooking, otherwise the soufflés will collapse.
Remove from the oven, dust with icing sugar.
Transfer the ice cream to the fridge for approx. 15 mins. prior to serving. Remove the soufflés, dust with icing sugar. Using an ice cream scoop, shape the ice cream into small balls and arrange on the soufflés. Decorate the dessert with raspberries and peppermint.