Salzburger Nockerl Serves 4

Preheat oven to 375. In large bowl whisk together Grand Marnier, 2 T granulated sugar, yolk, and extracts and whisk in flour. In a large bowl, with an electric mixer beat whites until foamy. Add cream of tartar and beat until whites hold soft peaks. Gradually add remaining granulated sugar, beating until meringue just holds stiff peaks. Whisk about one fourth meringue into yolk mix to lighten and fold in remaining meringue gently but thoroughly. Pour cream into a large baking dish and spoon soufflé over it in 4 large peaked portions. Bake in middle of oven 8 min, or until puffed and golden. Transfer with a spatula to 4 large heated plates and dust w confec. sugar. Spoon cream around desserts and serve immediately.

Grand Marnier 2T
Sugar 0.5c, granulated
Egg Yolks 1large
Vanilla 0.75tsp
Almond Extract 0.125tsp
Orange Extract 0.125tsp
Flour 0.25c + 2T
Egg White 1c (about 8)
Cream of Tartar 1 pinch
Heavy Cream 0.5c
Sugar, confectioners