Recipe

Salzburger Nockerl

Heavenly Peaks: Salzburger Nockerl Delight

4.5 out of 5

Indulge in the rich flavors of Austrian cuisine with this exquisite dessert, Salzburger Nockerl. This light and fluffy soufflé-like dish hails from the beautiful city of Salzburg and is a true delight for the senses.

Dessert› Salzburger Nockerl

European cuisine› Alpine cuisine› Austrian cuisine

Preparation time

20 minutes

Cooking time

15-20 minutes

Total time

35-40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free (if using gluten-free vanilla extract and sauces), Nut-free, Soy-free, Lactose-free (if using lactose-free sauces)

Allergens

Eggs

Not suitable for

Vegan, Dairy-free, Egg-free, Paleo, Keto

Ingredients

4 large eggs, separated 4 large eggs, separated
1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract 1 teaspoon vanilla extract
Zest of 1 lemon Zest of 1 lemon
Powdered sugar, for dusting Powdered sugar, for dusting
Raspberry or apricot sauce, for serving Raspberry or apricot sauce, for serving

Nutrition

Calories (kcal / KJ): 220 kcal / 920 KJ
Fat (total, saturated): 6g, 2g
Carbohydrates (total, sugars): 38g, 34g
Protein: 6g
Fiber: 0g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a baking dish.
2.
In a large bowl, beat the egg yolks, sugar, vanilla extract, and lemon zest until creamy and pale yellow.
3.
In a separate bowl, whisk the egg whites until stiff peaks form.
4.
Gently fold the beaten egg whites into the yolk mixture until well combined.
5.
Spoon the mixture into the prepared baking dish, creating three large peaks.
6.
Bake for about 15-20 minutes or until the peaks are golden brown.
7.
Remove from the oven and dust with powdered sugar.
8.
Serve immediately with a drizzle of raspberry or apricot sauce.

Treat your ingredients with care...

Eggs — Ensure that the egg whites are beaten until stiff peaks form for the best texture and rise in the Salzburger Nockerl.

Tips & Tricks

Be gentle when folding the beaten egg whites into the yolk mixture to maintain the airiness of the dessert.
Serve the Salzburger Nockerl immediately after baking to enjoy its fluffy texture.
Experiment with different fruit sauces like strawberry or blackberry to add variety to the dish.
Dust the powdered sugar just before serving to maintain its visual appeal.
For an extra touch, garnish with fresh mint leaves or a dollop of whipped cream.

Serving advice

Serve the Salzburger Nockerl warm, straight from the oven, to fully experience its light and airy texture. Accompany each serving with a generous drizzle of raspberry or apricot sauce for a burst of fruity flavor.

Presentation advice

Present the Salzburger Nockerl on individual dessert plates, ensuring that the peaks are beautifully displayed. Dust the dessert with a generous amount of powdered sugar, creating an elegant and inviting appearance. Garnish with a sprig of mint or a few fresh berries for an extra touch of sophistication.