Not to be daunted by my previous travails with the raspberry souffle, I decided to try this one with Grand Marnier. Overall, I actually prefer this souffle much more and really liked the little lady finger soaked in Grand Marnier in the middle. As you can see from the photo, some of my souffles deflated again but this time it was because of a different reason. The recipe calls for you to take out the souffles mid-cook and top them with sugar which seems like flirting with danger where souffles are concerned. This time I cooked the souffles for only 30 minutes in total but that was still too long. I would say once more that a souffle should only be in the oven for 20 minutes and once its out it stays out unless you are very practiced. I will definitely be doing this one again soon and hopefully with perfect results.