If you’re having a dinner party and want to serve soufflés for dessert, you’ll have to miss the main course because you’ll be whisking up egg whites and waiting nervously while the soufflé bakes–unless you make these soufflés, in which the temperamental egg whites are replaced with the more stable but equally airy Italian meringue. This high-rise soufflé can be made ahead, refrigerated or even frozen, and baked at the last minute. Recipes include: Master Recipe for Fruit Soufflés; Fruit Fillings (Lemon Curd, Berry Filling, and Apricot-Orange Purée); and Flavored Sugar Syrups (Lemon Sugar Syrup, Berry Sugar Syrup, and Apricot-Orange Sugar Syrup).