Salzburger Nockerln

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Pour the warm raspberry jam into a 7 by 11-inch baking dish.

3. 3

   In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour.

4. 4

   Add the egg yolks, Grand Marnier, orange zest and lemon zest.

5. 5

   Whisk until light in color.

6. 6

   In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks.

7. 7

   Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks.

8. 8

   Stir 1/3 of the meringue into the egg yolk mixture to blend.

9. 9

   Fold in the remaining meringue and continue to gently mix until well blended.

10. 10

    Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg.

11. 11

    Bake for 12 to 15 minutes, until golden and risen like a souffle.

12. 12

    Serve immediately with extra raspberry jam and Creme Anglaise.

13. 13

    In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice.

14. 14

    Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries.

15. 15

    The mixture should resemble a loose jam.

16. 16

    Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated.

* Per serving · 4 servings · Values may vary.