Spontaneous souffle

There are few deserts with as much WOW-factor as the souffle. Most people think they're difficult to prepare, difficult to bake, difficult to serve. Nothing could be further from the truth.

This is a killer souffle recipe to win friends and influence people with. Give it a try.

1. 5 eggs, separate whites from yolk
2. Beat the egg whites until soft peaks form (unless you want a workout, use an electric whisk)
3. Gradually stir in 1/3 cup of sugar until firm peaks form in the whites - you'll notice the white mixture has a lovely glisten to it (it's yummy - so have a taste)
4. Set aside the white mixture and get the five egg yolks
5. Add 1/5 to 1/4 of a cup of Baileys and 1/5 to 1/4 of a cup of Cointreau to the egg yolks
6. Mix the yolks and alcohol until you get smooth consistency (it's yummy - so have a taste)
7. Using a wooden or plastic spoon, fold one third of the white mixture into the yolk mix (it's yummy - so have taste)
8. Then, fold the yolk mix into rest of white mixture (it's yummy, but stop tasting or there'll be nothing left). Again use a wooden spoon.
9. Rub butter around the inside of 6 tea cups and coat with sugar.
10. Spoon in the mixture, filling the cups to about 5mm from the top
11. Pre-heat the oven to 190C and cook your souffles until maximum puffiness is reached (around 15 mins)
12. Remove from oven and place the tea cups on saucers. Serve immediately... and I mean immediately - time, tide and souffles wait for no man. A little ice-cream on the side, separate bowl, is a nice touch.
13. Bask in the adoring glow from your dinner guests

For a dinner party, an hour or two before guest arrive work through to step 10 then cover each teacup with cling-wrap and place in the refrigerator. After main course, remove the cling wrap and transfer the tea cups to the pre-heated oven. Your souffles will be ready in no time.

How do you know if you've got it all right? You'll get a couple of inches of rise - a site to behold!