Salzburger Nockerl
with Raspberry Sauce

A chef at the Archbishop's palace in Salzburg, Austria invented this dish in the eighteenth century. It is best baked in a deep oval baking dish.

Raspberry Sauce

1 cup frozen whole raspberries
¼ cup vanilla syrup
¼ cup granulated sugar
¼ teaspoon unflavored gelatin
1 cup frozen whole raspberries


6 large egg whites
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
¼ cup granulated sugar
4 large egg yolks
1 tablespoon all-purpose flour
Pinch salt

1.  Preheat the oven to 375°.

2.  Sauce: In a blender, process the first cup of raspberries and   
     vanilla syrup. Pour into a 1-quart saucepan, then stir in
     sugar and gelatin. Heat the sauce for about 10 minutes
     or until glossy. Remove from heat.

3.  Add frozen raspberries and stir to coat.

4.  Soufflé: In a large bowl, use a mixer to beat egg whites,
     lemon zest, lemon juice and vanilla until soft peaks form.

5.  Gradually add sugar, then yolks. Fold in flour and salt.

6.  Butter and flour a 3-quart casserole. Scoop the fluffy mixture
     into the casserole dish in three heaps.

7.  Bake uncovered in preheated 375° oven for 10 minutes.
     When cooled, scoop into individual serving dishes. Serve
     with raspberry sauce and confectioners' sugar.

      Makes 6 servings