Salzburger Nockerln

Total Time:
50 min
35 min
15 min

4 servings

  • Raspberry Jam, heated, recipe follows
  • 7 ounces sugar
  • 2 tablespoons tapioca flour, sifted
  • 4 egg yolks
  • 2 tablespoons orange liqueur (Recommended: Grand Marnier)
  • 1 tablespoon orange zest, finely minced
  • 1 tablespoon lemon zest, finely minced
  • 8 egg whites
  • Raspberry Jam:
  • 12 ounces fresh raspberries (about 2 baskets)
  • 1/4 cup sugar
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice

Preheat the oven to 400 degrees F.

Pour the warm raspberry jam into a 7 by 11-inch baking dish. In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest. Whisk until light in color.

In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks. Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks.

Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in the remaining meringue and continue to gently mix until well blended.

Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden and risen like a souffle. Serve immediately with extra raspberry jam and Creme Anglaise.

Raspberry Jam:

In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice. Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries. The mixture should resemble a loose jam. Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated.

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