There are desserts that stay with you long after a trip is over, and no - I’m not talking about body weight. During my visit to Salzburg, among the lush green Alpine landscapes, I tasted Nockerl for the first time. This is a traditional Austrian dessert made of three golden peaks resembling the snow-capped mountains of the region. Nockerl is an especially airy dessert, served warm and melting in your mouth within seconds.
Even then, I knew this was a dessert I had to recreate at home - and adapt into a Passover-friendly version without giving up its original magic. It’s the perfect dessert to end a heavy meal like a holiday feast, so I decided to make a kosher version of this perfect dish for hosting - one that is refreshing and has a delicate lemon aroma.
The Science Behind the Magic
This dessert works because it is based on whipped egg whites that are quickly baked in the oven. The whipping creates a network of stable air bubbles. During baking, the air expands, giving the Nockerl its volume and unique cloud-like texture.
In the traditional recipe, flour is added, but in order to keep it kosher for Passover, I increased the amount of cornstarch, which helps stabilize the foam and maintain the structure during baking.
Important note: High heat is critical to the success of the dessert. Do not open the oven during baking, as this may cause the volume to collapse
Austrian Nockerl: Serves 6
Difficulty level: Easy
Preparation time: About 8 minutes
Dish type: Dairy (can be adapted to non-dairy)
Calories: About 200 calories per serving
Ingredients
- 4 eggs (separated)
- ½ cup sugar
- Zest of one lemon
- ¼ cup cornstarch
- ¼ cup milk (for a non-dairy version: Hazelnut milk or vanilla soy milk)
- 50 grams butter (for a non-dairy version: Margarine or coconut oil)
- 1 teaspoon vanilla extract
- 3 tablespoons high-quality berry jam or a handful of frozen berries (blended)
- A pinch of salt
Instructions
- Preheat the oven to 200°C.
- Grease the entire baking dish well with butter.
- Blend frozen berries or jam with the milk.
- In a separate bowl, whip the egg whites with a pinch of salt until a white foam forms.
- Gradually add the sugar while whipping, until a stable and glossy foam is achieved.
- Fold in the egg yolks and lemon zest using gentle folding motions to preserve the airiness.
- Add the cornstarch and vanilla extract and fold in gently.
- Transfer to the baking dish and shape into 3 mounds.
- Bake for about 12 minutes, until the top is golden.
- Remove and serve immediately while hot, dusting with powdered sugar on top.
Esther’s Tip
If you eat Nockerl in Austria, you will usually find berry jam and butter underneath it. But you can - and should - get creative. Here are a few ideas:
- Apricot jam with lemon pieces
- Orange liqueur with orange segments
- Apples with cinnamon and vanilla sauce
- White chocolate with strawberries
- Yogurt with mango pieces
- Pistachio paste and kataifi strands
- Nutella and banana
The possibilities are almost endless, and that’s part of the magic of this dish.
For Dessert: An Interesting Fact
Austrian Nockerl originated in the 17th century, and its classic presentation includes three soft golden mounds symbolizing the mountains surrounding Salzburg - Mönchsberg, Kapuzinerberg, and Gaisberg. This makes the dessert not only a culinary experience but also a visual tribute to the landscape in which it was born.