Salzburger nockerl: fluffy egg dessert from Salzburg

Method

1. 1

   Preheating

   Preheat the oven to 220°C. Put the milk and butter in an ovenproof dish and place it in the hot oven so the butter melts and the milk warms through.

   5 min
2. 2

   Whisking

   Whisk the egg whites until stiff, gradually adding the sugar as you go.

   5 min
3. 3

   Yolks and flour

   Mix the egg yolks with the grated lemon zest, then gently fold in the flour, stirring slowly.

   5 min
4. 4

   Combining

   Carefully fold the whisked whites into the yellow mixture so that the air is not lost.

   5 min
5. 5

   Shaping

   Spoon three pyramid-shaped mounds of the batter onto the hot, buttery milk base in the dish.

   5 min
6. 6

   Baking

   Bake for about 9 minutes, until the peaks turn golden brown.

   9 min
7. 7

   Serving

   Serve immediately while warm, dusted with icing sugar and accompanied by the berry sauce.

   1 min