Beat the egg yolks with the sugar, add 1 small glass of liqueur and cook in a bain-marie, stirring continuously until you obtain a soft and frothy mixture
Let cool while continuing to stir, then add the other small glass of liqueur, the stiffly beaten egg whites and the whipped cream
Place the mixture in a mold and put it in the freezer for about two hours
Whisk
Soufflé molds
Italy
| Energy (kcal) | 246.09 |
| Carbohydrates (g) | 18.61 |
| of which Sugars (g) | 18.61 |
| Fat (g) | 17.18 |
| of which Saturates (g) | 9.18 |
| Protein (g) | 5.32 |
| Fiber (g) | 0.15 |
| Sale (g) | 0.05 |
