1. Preheat the oven to 375°F.

2. Butter 4 individual ramekins lightly and dust them lightly with sugar.

3. Separate the eggs and place the yolks in a bowl with the apricot jam and lemon zest. Beat at high speed until the mixture is thick and pale.
4. Place the egg whites in a clean bowl; whip until stiff enough to form soft peaks.

5. Using a large metal spoon, fold the egg whites evenly into the egg yolk mixture. Add the white chocolate chunks.

6. Divide the soufflé mixture into the prepared ramekins and bake in the oven for 15 minutes until well risen and golden. Serve immediately, dust with cinnamon.