Kaiserschmarren with Strawberry Sauce

1. 1

   In a large bowl, beat the egg yolks with 3 ounces of the sugar at medium speed until pale yellow.

2. 2

   Add the creme fraiche and rum and beat until smooth.

3. 3

   Fold in the flour and raisins.

4. 4

   (This kaiser base can be prepared up to 1 day in advance and refrigerated.)

5. 5

   Preheat the oven to 425.

6. 6

   Brush four 6-inch saute pans with butter and sprinkle with sugar.

7. 7

   In another bowl, beat the egg whites to soft peaks.

8. 8

   Add the remaining 1 1/2 ounces of sugar and beat until the whites are stiff but not dry.

9. 9

   Fold the whites into the kaiser base.

10. 10

    Spoon the souffle mixture into the 4 prepared saute pans and bake for 12 minutes.

11. 11

    To serve, reheat the Strawberry Sauce.

12. 12

    Add the fresh strawberries to the sauce and toss until well coated.

13. 13

    Serve over the Kaiserschmarren.

* Per serving · 4 servings · Values may vary.

No additional tips available.