Recipe courtesy of Wolfgang Puck

Salzburger Nockerln

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  • Total: 50 min
  • Prep: 35 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. 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.