Salzburger Nockerl (Traditional Austrian Soufflé)


½ loaf brioche, sliced

¼ cup strawberry liqueur

½ cup strawberry compote

7 eggs, separated

5 tbsp. caster sugar

zest of ½ lemon

1 tbsp flour

1 tbsp cornstarch

icing sugar, to serve


Preheat oven to 220C.

In a large bowl, whisk egg whites, adding 1 tbsp. sugar, until nice and stiff, then add the remaining sugar. In a separate bowl whisk the egg yolks together with the grated lemon zest. In a third bowl mix together the flour and the corn starch.

Pour the egg yolks over the stiff egg whites and sieve the flour/corn starch mixture over both. Fold it into the egg white with a large wooden spoon, making sure not to over mix.

Lay the brioche on a baking dish and pour over liqueur and compote. Spoon over egg mixture and bake in the oven for 10 -12 min, until nice and golden. Serve with dusted icing sugar.