Mount Cristo Soufflé

Make a paper collar around the soufflé dish with 7.5 cm height, greasing the inside with butter

Grease a jar or a glass bottle with butter and place it in the center of the dish

Beat the egg whites with sugar until the mixture is clear and thick

Heat the milk, then gradually add it to the egg mixture, whisking well

Cook over low heat until the cream thickens enough to cover the sides of a spoon

Do not let it boil

Cool and refrigerate

Add the vanilla extract

In a small pan, combine the water and gelatin, then stir until dissolved

Let it stand for 5 minutes

Place the pan over low heat and whisk until the gelatin is melted

Combine with the pudding mixture

Place the bowl over ice or in an ice bath, whisking frequently

Beat the egg whites to a meringue

Remove the pudding from the refrigerator when it's cold and starting to thicken

Add the whipped cream and then carefully fold in the meringue

Assemble the soufflé in layers, alternating with chocolate curls

Reserve some for garnish

Refrigerate for 2 to 3 hours (some ice cubes inside the jar or bottle help speed up the cooling of the soufflé)

Place the coconut biscuit pieces in a bowl and sprinkle with liquor of choice

Just before serving, carefully rotate the jar or bottle and remove it

Fill the cavity immediately with the biscuits

Cut off the paper collar at the time of serving

Garnish with whipped cream using a piping bag and remaining chocolate curls

Remove the paper collar at the time of serving

(To make chocolate shavings, melt the chocolate with 30g of paraffin wax, let it cool slightly, then spread on a smooth surface, and finally cut into curls.)