Three golden soufflé dumplings representing the mountains around Salzburg — Austria's most dramatic dessert.
Salzburger Nockerl are a theatrical Austrian dessert — three billowing soufflé-style dumplings baked until golden outside and creamy within, representing the three mountains surrounding Salzburg. They are served immediately from the oven as they deflate quickly, dusted with icing sugar. Sweet, light as air and slightly egg-rich, they are both simple to understand and challenging to perfect.
Serves 4
Preheat oven to 200°C. Butter a large oval baking dish. Spread raspberry jam on the base.
Whisk egg whites to stiff peaks with half the sugar.
Whisk yolks with remaining sugar and vanilla until pale and thick. Fold in flour.
Very gently fold yolk mixture into whites in three additions — don't deflate the whites.
Mound mixture into 3 large peaks in the dish. Bake 10–12 minutes until golden outside but still creamy within. Dust with icing sugar and serve immediately.
Have guests seated before you put them in the oven — they deflate quickly.
Don't open the oven door for the first 8 minutes.
The inside should be slightly creamy — this is correct, not undercooked.
Serve with vanilla sauce instead of jam base.
Add lemon zest to the yolk mixture for brightness.
Eat immediately — they cannot be stored.
Salzburger Nockerl date to the 17th century and are said to have been created to honour Salzburg's three mountains: Gaisberg, Mönchsberg and Nonnberg.
The airy meringue structure collapses as it cools. Serve within 2 minutes of removing from the oven.
Per serving · 4 servings total
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