Total Time:
55 min
25 min
10 min
20 min

2 servings

  • Meringue:
  • 3 cage-free egg whites
  • Pinch of salt
  • 1 1/2 ounces granulated sugar
  • For the "Kaiser":
  • 4 cage-free egg yolks
  • 3 ounces granulated sugar
  • 8 ounces creme fraiche
  • 2 tablespoons plumped organic golden raisins
  • 4 teaspoons all-purpose flour
  • 1 ounce dark rum
  • Soft unsalted butter, for brushing the pan
  • Powdered sugar, for coating the pan
  • For the Strawberry Sauce:
  • 1 1/2 pounds organic strawberries, hulled and cut in half
  • 3 tablespoons granulated sugar
  • 1/2 tablespoon fresh organic lemon juice
  • Powdered sugar, for serving
  • Special equipment: two ovenproof 6-inch saute pans

  • Preheat the oven to 425 degrees F.

  • To make the meringue: Place the 3 egg whites and pinch of salt in an electric mixer and gradually add the 1 1/2 ounces of granulated sugar. Whisk to soft peaks.

  • To make the "kaiser" base: Combine the 4 egg yolks and 3 ounces of granulated sugar in a large bowl and add the creme fraiche. Whisk until it turns a pale yellow. (You can use an electric mixer.) Add the raisins, flour and rum and continue to mix until smooth. Fold the meringue into the "kaiser" base. (The key to success with this spectacular dish is folding in the meringue perfectly don't over mix and don't under mix! As soon as the meringue is combined it's ready to bake in a hot oven.)

  • Spoon the souffle mixture into two 6-inch saute pans that have been brushed with butter and sprinkled with powdered sugar. Take the Kaiserschmarrns to the oven and bake for 12 minutes.

  • Meanwhile, for the strawberry sauce, combine 1/2 pound of the strawberries, the 3 tablespoons of granulated sugar and the lemon juice in a medium saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and cover with plastic wrap. Allow the flavors to infuse for 10 minutes. Transfer the mixture to a blender, process until well incorporated and strain. (This can be prepared up to 3 days ahead.)

  • To serve, reheat the sauce in a medium saute pan, add the remaining 1 pound strawberries and toss until well coated.

  • To assemble, spoon the strawberry sauce onto two serving dishes and scoop out the Kaisershmarrns on top of the fruit in three large spoonfuls. Dust with powdered sugar.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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