Preheat oven to 375°F (190°C). Butter and sugar 6 individual ramekins or a large soufflé dish.
In a small bowl, soak the candied and dried fruits in kirsch for about 15 minutes.
Melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, continuing to stir until the mixture thickens and comes to a gentle boil.
Remove from heat and stir in 0.33 cup sugar and vanilla extract. Let cool slightly.
Beat the egg yolks lightly, then whisk them into the cooled milk mixture until smooth.
Stir in the kirsch-soaked fruits, draining any excess liquid.
In a clean bowl, beat egg whites with 2 tablespoons sugar until stiff peaks form.
Gently fold one-third of the egg whites into the custard mixture to lighten it, then fold in the remaining egg whites carefully to avoid deflating.
Pour the batter into prepared ramekins or dish and smooth the top.
Bake for 25-30 minutes until well risen, golden, and set.
Serve immediately for the best soufflé puff and texture.