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Loading...This iconic Austrian dessert from Salzburg is a feather-light, pillowy sweet soufflé made from whipped egg whites, vanilla, and a whisper of cornstarch, traditionally formed into three golden mounds that resemble snow-capped peaks. It is brought to the table the moment it leaves the oven, accompanied by warm raspberry jam that cuts through the pure, airy sweetness.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 240 kcalCalories
- 9 gFat
- 5 gSaturated Fat
- 35 gCarbs
- 1 gFiber
- 30 gSugar
- 5 gProtein
- 80 mgSodium
- 75 mgPotassium
- 35 mgCalcium
- 0.5 mgIron
- 3 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the Souffle
- 4 large egg whites, at room temperature
- 2 large egg yolks, at room temperature
- 60 g (about 1/3 cup) superfine sugar, preferably vanilla sugar
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
- Pinch of fine sea salt
For the Dish and Serving
- 30 g (2 tbsp) unsalted butter, softened
- 2 tbsp granulated sugar, for coating the dish
- 120 g (about 1/3 cup) high-quality seedless raspberry jam
- 1 tbsp powdered sugar, for dusting
Directions
- Preheat the oven to 220°C (425°F). Generously butter a 24 cm (9-inch) oval gratin or shallow ceramic baking dish with the softened butter, then coat the inside thoroughly with the 2 tablespoons of granulated sugar, tapping out any excess.
- In a clean, dry bowl, beat the egg whites with the pinch of salt on medium speed until they form soft peaks, then gradually sprinkle in the superfine sugar while increasing to high speed, beating until the meringue is glossy, smooth, and holds stiff, pointed peaks.
- In a separate small bowl, whisk the egg yolks with the vanilla extract and cornstarch just until blended and slightly pale; do not whip air into them, as the volume should come entirely from the whites.
- Fold the yolk mixture gently into the beaten whites in three additions using a rubber spatula, cutting down through the center and sweeping up the sides to preserve as much air as possible.
- Spoon or pipe the fluffy mixture into the prepared dish, shaping it into 3 distinct rustic mounds (the classic Salzburg presentation). Work quickly and slide the dish into the hot oven immediately.
- Bake on the middle rack for 10 to 12 minutes, without opening the oven door, until the top is deeply golden brown and the soufflé has risen dramatically above the rim, yet still feels soft and billowy in the center.
- While the soufflé bakes, warm the raspberry jam in a small saucepan over low heat with 1 tablespoon of water, stirring until it loosens into a pourable, glossy sauce; keep it warm.
- Remove the soufflé from the oven and dust it immediately with powdered sugar. Carry the dish straight to the table—the soufflé should be eaten within moments, before it falls.
- Serve each portion with a generous spoonful of the warm raspberry sauce spooned over the top or passed on the side for guests to add themselves.
Cook’s Notes
- All ingredients must be at room temperature; even slightly cold egg whites will not whip to full volume and the soufflé will not rise properly.
- Warm the buttered and sugared gratin dish in the oven for 2 to 3 minutes before adding the batter to help trigger the dramatic puff the moment it hits the heat.
- Never open the oven door during baking—peeking will cause the delicate structure to collapse before it sets.
- If using a convection (fan) oven, reduce the temperature to 200°C (400°F) to prevent the top from browning too quickly before the interior sets.
- A pinch of cream of tartar added with the salt can help stabilize the whites if your kitchen is humid or the eggs are very fresh.
