Reserving a little cream for decorating, mix in the rest into the custard, in folding motions, and then `fold` in the egg whites too, till no lumps are left.
Pour this into the bowl, decorate with the cream and leave it to set in the refrigerator and not the freezer.
11)For chocolate icing with cream, beat 1 cup chilled cream, 2 tbsp cocoa and 1/4 cup sugar till stiff. Decorate in swirls over the souffle. Enjoy chocolate souffle - an Easter special.