Classic Tiramisu

The sequence of preparation is like the Nectarine Tiramisu.  However, instead of pouring the flavouring over the ladyfingers, simply dip them in cooled and sweetened espresso.

I use these pastry bags with great success: Regular size: DayMark 115435 12" Hand-E-Grip Pastry Bag with Dispenser (Roll of 100)

Large: DayMark 115436 18" Hand-E-Grip Pastry Bag with Dispenser (Roll of 100)

Soufflé au chocolat

It's got whipped egg white, sugar, dutch process cocoa, salt.  I'll probably add vanilla and cayenne, next time.

It's so fluffy!

I didn't use a recipe, or a guide - I'd only seen souffle made on tv once, but it seemed to be a straight forward process.  I'm just blessed.