Iced Soufflés

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 4 tablespoons diced sponge cake
  • 4 tablespoons grand marnier
  • 4

Method

Soak diced sponge cake in 2 tablespoons Grand Marnier. Separate eggs and beat yolks with sugar until the mixture is lemon-coloured and thick. Stir in remaining Grand Marnier, orange juice and grated orange rind.

Whisk cream and egg whites separately and fold into mixture. Half-fill individua