Method

• 1.
  Preheat oven to 180°C. Whisk 1 1/2 tablespoons caster sugar with egg yolks until thick and pale. Add Grand Marnier, whisking well to combine. Whisk eggwhites to stiff peaks with remaining caster sugar. Carefully fold whites into yolk mixture. Brush a 20cm ovenproof non-stick frypan with melted butter. Heat over medium heat. Ladle in half the egg mix, cook for 1 minute, then place in oven for 2 minutes until puffed and golden. Ladle berry compote over half the omelette, then slip onto a warmed plate, folding over as you go. Repeat for second omelette. Dust with icing sugar (and decorate by using a red-hot skewer to make criss-cross lines if desired), then serve with vanilla ice-cream.