Pre-heat the oven.
Butter the souffle dish.
Begin by beating 1/4 cup sugar with the yolks till light and fluffy. It should leave a trail. Add the vanilla essence and Cointreau and keep aside.
Then whisk the egg whites with a pinch of salt till soft peaks form. Gradually add the remaining sugar. (Like you would for a meringue).
Fold in the whites to the yolk mixture, lightly and quickly.
Place in a hot oven till well risen.
Key Ingredients: egg, sugar, vanilla essence, salt, butter