Orange and Grand Marnier soufflé cake

This dessert expresses Mary’s love for Italian desserts which she thinks are very suited to the Asian palate. Intense sweetness contrasts with the bitter zest. This recipe requires the pulp of whole oranges and is cooked like a soufflé. The original recipe does not use a rising agent and is therefore heavier and richer. Hardy fecber, master pâtissier at Regency Hotel School, refined this recipe to allow students to present a simpler and lighter dessert without loss of character.