Salzburger Nockerl

About This Recipe

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.

Ingredients

Serves 4

• 4 largeeggs(separated)
• 80 gcaster sugar
• 1 tspvanilla extract
• 2 tbspplain flour
• 1 tbspbutter
• 2 tbspraspberry jam(for the base)
• 2 tbspicing sugar(to dust)

Instructions

1. 1

   Preheat and prepare

   Preheat oven to 200°C. Butter a large oval baking dish. Spread raspberry jam on the base.

2. 2

   Whisk whites

   Whisk egg whites to stiff peaks with half the sugar.

3. 3

   Mix yolks

   Whisk yolks with remaining sugar and vanilla until pale and thick. Fold in flour.

4. 4

   Fold together

   Very gently fold yolk mixture into whites in three additions — don't deflate the whites.

5. 5

   Bake and serve

   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.

Variations

• •

  Serve with vanilla sauce instead of jam base.

• •

  Add lemon zest to the yolk mixture for brightness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Eat immediately — they cannot be stored.

Frequently Asked Questions