Prepared correctly, this is a dessert that will deliver a real 'wow' factor to the dinner table.

One of the secrets to a fantastic souffle is using the right container - always use a porcelain ramekin rather than a clay one, since it conducts heat better and thus allows the souffle to rise better.

White chocolate souffle and passion fruit sauce

Serves 4

Passion fruit sauce

12 passion fruits

65g caster sugar

50ml water

Juice of 3 oranges

Cut the passion fruits in half, scoop out the seeds with a spoon then place them in a bowl and set aside.

Mix the sugar, water and orange then add the passion fruit seeds, place in a food processor and blend until smooth. Once smooth, pass the sauce through a sieve into a clean bowl.

Souffle base

180g white chocolate

4 egg yolks

120g caster sugar plus extra for the ramekins

6 egg whites

A squeeze of lemon juice

75g unsalted butter at room temperature

Set the oven to 180C/gas mark 4. Generously cover the inside of the ramekins with butter then coat them evenly with caster sugar.

Melt the chocolate in a bowl over a pan of simmering water and set aside.

Place the egg yolks and 60g sugar in a bowl over the pan of simmering water and whisk until pale and fluffy. Remove the bowl from the heat and continue whisking the yolks and sugar until the bowl has cooled.

Whisk the egg whites in another bowl until they form soft peaks, adding a few drops of lemon juice as you go, then add the remaining sugar and continue beating until the whites form stiff peaks.

Fold the egg yolk mix into the melted chocolate and mix until smooth, then take one-third of the egg whites and whisk them with the chocolate mix until smooth. Take the remaining egg whites and gently fold them into the souffle base, taking care not to knock out too much air.

Spoon the souffle mix into the ramekins then tap the bases gently against the work surface to remove any large air pockets.

Cook the souffles in the oven for 9 minutes; meanwhile gently warm the sauce in a pan before transferring it to a jug. Once the souffles are cooked, remove them and serve immediately, piercing the souffles with a spoon at the dinner table and pouring in the sauce.