1 quart of whipping cream

12 egg yolks

1 pound granulated sugar

½ cup Grand Marnier

Whip the cream until it’s stiff. Beat 12 egg yolks, 8 ounces of sugar, and ½ cup Grand Marnier in a separate bowl until fluffy. Then add the whipping cream and whisk lightly. Beat the egg whites and remaining sugar until it’s stiff. Add the egg-white mixture and fold together lightly.

To prepare the soufflé dish: wrap with aluminum foil or waxed paper collar around the rim of the dish about 2 inches high. Divide the filling among the dishes. Set to freeze for at least 4 hours. When ready to serve, remove collar, and pour raspberry sauce over it.

Serves 6 to 8