Triple Sec Soufflé

• 6 eggs
• 120g icing sugar
• 10cl cointreau

Butter and sugar a high-sided vessel – the raw soufflé mix should not come more than two-thirds of the way up the sides. Preheat oven to 200°C. Separate the eggs. If you fuck up do not chance it by including broken yolk in the albumen, it’ll prevent it stiffening. Mix