Before starting this Omelette Norvégienne recipe, make sure you have organised the necessary ingredients for the génoise sponge. In a mixing bowl, crack the whole eggs and add the castor sugar. Blanch the ingredients using a whisk. Place the mixing bowl over a bain-marie... ... and beat the preparation to a ribbon stage. The preparation should have doubled in volume and be light pale. At this stage, remove the mixing bowl from the bain-marie and whisk until cooled down completely. ...