Salzburger Nockerl With Tart Berry Sauce

Name: Salzburger Nockerl: Golden Soufflé With Tart Berry Sauce
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: International
Ingredients: 15 g unsalted butter, softened, for generously coating the dish; 3 tablespoons (45 ml) whole milk; 6 large egg whites, about 180 g, at room temperature; 3 large egg yolks, about 54 g, at room temperature; reserve the other 3 yolks for another recipe; 90 g superfine sugar, also called caster sugar; 20 g all-purpose flour, weighed before sifting; 1 teaspoon (5 ml) vanilla extract; 1 teaspoon (2 g) finely grated lemon zest, using only the yellow outer peel; 1/8 teaspoon fine salt; 250 g fresh or frozen raspberries; no need to thaw frozen berries; 25 g granulated sugar; 1 tablespoon (15 ml) freshly squeezed lemon juice; 2 tablespoons (30 ml) water; 2 teaspoons (5 g) powdered sugar, sifted over the baked soufflé

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Salzburger Nockerl with Tart Raspberry Sauce is a classic Austrian dessert shaped into three snowy mountain peaks. It bakes up golden and delicately crisp on top, with a soft, airy center. Have everyone ready with their spoons: this soufflé is best enjoyed straight from the oven.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 18 minutes baking; the sauce cooks during prep
Total Time: 38 minutes

Quick Ingredients

For the baking dish: 15 g unsalted butter and 3 tablespoons (45 ml) whole milk
For the soufflé: 6 large egg whites (about 180 g), 3 large egg yolks (about 54 g), 90 g superfine sugar, 20 g all-purpose flour, 1 teaspoon (5 ml) vanilla extract, 1 teaspoon (2 g) finely grated lemon zest, and 1/8 teaspoon fine salt
For the raspberry sauce: 250 g fresh or frozen raspberries, 25 g granulated sugar, 1 tablespoon (15 ml) lemon juice, and 2 tablespoons (30 ml) water
To finish: 2 teaspoons (5 g) powdered sugar

Do This

1. Heat a conventional oven to 200°C (390°F). Butter a shallow 2-liter ovenproof dish and pour the milk into the bottom.
2. Simmer the raspberries, granulated sugar, lemon juice, and water for 8 minutes, stirring occasionally. Set aside.
3. Beat the egg whites and salt until foamy. Gradually add the superfine sugar and beat until glossy, firm peaks form.
4. Mix the yolks, vanilla, and lemon zest. Stir in 2 tablespoons of meringue, then gently fold this mixture into the remaining meringue. Sift over the flour and fold just until combined.
5. Spoon the mixture into the prepared dish as three large, adjoining mountain-shaped mounds.
6. Bake for 18 minutes without opening the oven during the first 15 minutes. The peaks should be golden and the center softly set, not liquid.
7. Dust lightly with powdered sugar and serve immediately, spooning the tart raspberry sauce alongside each portion.

Why You’ll Love This Recipe

A beautiful centerpiece: Three golden peaks turn a handful of everyday ingredients into an impressive dessert.
Wonderfully light texture: Whipped egg whites create a delicate top and a tender, cloudlike center.
Balanced sweetness: Bright lemon and tart raspberry sauce keep every spoonful fresh and lively.
No special soufflé mold needed: A shallow ovenproof baking dish works beautifully.

Grocery List

Produce: 250 g raspberries, fresh or frozen; 1 lemon for zest and juice
Dairy: 6 large eggs, unsalted butter, whole milk
Pantry: Superfine sugar, granulated sugar, powdered sugar, all-purpose flour, vanilla extract, fine salt

Full Ingredients

For the Baking Dish

15 g unsalted butter, softened, for generously coating the dish
3 tablespoons (45 ml) whole milk

For the Salzburger Nockerl

6 large egg whites, about 180 g, at room temperature
3 large egg yolks, about 54 g, at room temperature; reserve the other 3 yolks for another recipe
90 g superfine sugar, also called caster sugar
20 g all-purpose flour, weighed before sifting
1 teaspoon (5 ml) vanilla extract
1 teaspoon (2 g) finely grated lemon zest, using only the yellow outer peel
1/8 teaspoon fine salt

For the Tart Raspberry Sauce

250 g fresh or frozen raspberries; no need to thaw frozen berries
25 g granulated sugar
1 tablespoon (15 ml) freshly squeezed lemon juice
2 tablespoons (30 ml) water

For Serving

2 teaspoons (5 g) powdered sugar, sifted over the baked soufflé

Salzburger Nockerl With Tart Berry Sauce – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the dish

Set an oven rack just below the center and preheat a conventional oven to 200°C (390°F). Use a shallow, approximately 2-liter oval or rectangular ovenproof dish, roughly 28 cm long, with enough space above it for the soufflé to rise.

Coat the bottom and sides generously with the 15 g softened butter. Pour the 45 ml milk into the bottom and tilt the dish to distribute it. The small amount of milk helps keep the underside tender; it should form a thin layer, not a deep pool.

Step 2: Make the tart raspberry sauce

Put the raspberries, 25 g granulated sugar, lemon juice, and water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low and simmer for 8 minutes, stirring occasionally and breaking up the berries with a spoon.

The finished sauce should be loose enough to spoon, with soft berry pieces and their natural seeds. Remove from the heat and set aside. Serve it warm or at room temperature; it does not need to be piping hot.

Step 3: Whip a glossy meringue

Place the egg whites and salt in a clean, completely grease-free mixing bowl. Using an electric mixer, beat on medium speed until the whites are evenly foamy, about 1 minute.

Increase to medium-high speed and gradually sprinkle in the 90 g superfine sugar over 2 minutes. Continue beating for approximately 1–2 minutes, until the meringue is thick and glossy and forms firm peaks that stand upright with a slight bend at the tip. Stop before it looks dry, clumpy, or grainy.

Step 4: Fold in the yolks and flour

In a small bowl, whisk together the 3 egg yolks, vanilla, and lemon zest until smooth. Stir in 2 tablespoons of the whipped meringue to lighten the yolk mixture.

Pour the lightened yolk mixture over the remaining meringue. With a large flexible spatula, gently fold from the bottom of the bowl up and over the mixture, rotating the bowl as you work. When mostly combined, sift the flour evenly over the surface in two additions, folding after each addition. Stop as soon as no dry flour or obvious yolk streaks remain. The batter should still look thick, billowy, and full of air.

Step 5: Shape the three mountain peaks

Using a large serving spoon or flexible spatula, transfer the batter to the prepared dish in three generous, adjoining mounds. Gently draw the top of each mound upward into a rounded peak, creating the traditional mountain-like shape associated with Salzburg.

Keep the peaks approximately equal in size so they bake evenly. Avoid pressing the batter down or smoothing it flat, and leave a little space between the batter and the rim wherever possible. Put the dish into the oven immediately.

Step 6: Bake until golden and softly set

Bake for 18 minutes. Keep the oven door closed for at least the first 15 minutes, since a sudden rush of cool air can collapse the rising soufflé.

The finished Nockerl should be puffed, golden across the ridges, and delicately crisp on top. The center should remain soft and airy but should not look wet or runny. For an egg-safety check, a thin instant-read thermometer inserted into the center of a mound should register 71°C (160°F). If needed, bake in additional 2-minute intervals until that temperature is reached; ovens and dish depths can affect the timing.

Step 7: Dust and serve straight away

Remove the dish from the oven and immediately sift the 5 g powdered sugar lightly over the peaks. Bring the baking dish straight to the table on a heatproof trivet.

Use a large spoon to divide the three peaks into four portions, giving each person some golden top and soft center. Spoon the raspberry sauce alongside each serving rather than pouring it over the whole dish, which would soften the delicate top. Some settling is completely normal—this is a fleeting, eat-it-now dessert.

Pro Tips

Separate the eggs carefully: Even a little yolk or grease in the whites can prevent a full, stable foam. Separate the eggs while cold, then let the measured whites and yolks approach room temperature before mixing.
Use fine sugar: Superfine sugar dissolves readily into the whites. If needed, briefly pulse regular granulated sugar in a food processor, then weigh out 90 g. Do not substitute powdered sugar in the meringue.
Fold gently, but thoroughly: Scrape along the bottom of the bowl so hidden streaks of yolk and flour do not remain. Stop once everything is incorporated.
Preheat fully: A properly heated oven helps the soufflé rise before its structure sets. Avoid starting it in a lukewarm oven.
Get the table ready first: Prepare the sauce, serving plates, powdered sugar, and trivet before baking. The dessert should never wait for the diners.

Variations

Blackberry sauce: Replace the raspberries with 250 g blackberries and keep the other sauce ingredients unchanged. For particularly large berries, mash them thoroughly as they simmer.
Redcurrant sauce: Use 250 g stemmed redcurrants instead of raspberries and increase the sauce sugar to 40 g to balance their sharper acidity.
Orange-vanilla Nockerl: Replace the lemon zest with 1 teaspoon finely grated orange zest. Keep the lemon juice in the raspberry sauce for its bright, tart contrast.

Storage & Make-Ahead

Make the sauce ahead: Prepare it up to 3 days in advance, cool, and refrigerate in a covered container. Warm it gently in a saucepan before serving, adding 1 teaspoon water at a time if it has thickened too much.

Prepare the components: Separate the eggs up to 1 day ahead and refrigerate the whites and yolks in separate covered containers. Measure the dry ingredients and butter the baking dish in advance. Bring the eggs toward room temperature shortly before whipping, and do not leave them unrefrigerated for more than 2 hours.

Do not make the batter ahead: Whip, fold, shape, and bake just before serving. Leftovers lose their height and delicate top, but may be covered and refrigerated within 2 hours, then eaten within 2 days. To warm a leftover portion, cover loosely with foil and heat at 150°C (300°F) for 8–10 minutes, until heated through. It will remain denser than freshly baked Nockerl.

Nutrition (per serving)

Estimated for one-quarter of the soufflé, raspberry sauce, and powdered sugar topping. Values vary with egg size and ingredient brands.