Salzburger Nockerl
Three golden peaks of fluffy baked meringue soufflé on a pool of vanilla milk, a Salzburg classic made with just cornflour.
- Time30 min
- LevelMedium
- Costabout £0.80 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Put the milk and butter in an ovenproof dish about 25 cm long and warm it in the oven for 5 minutes.
5 min - 2
Whisk the egg whites to soft peaks. Add the sugar a spoonful at a time and keep whisking to a stiff, glossy meringue.
- 3
Stir the egg yolks, vanilla and lemon zest together and fold into the meringue with a large spoon, as lightly as you can. Sift over the cornflour and fold in gently.
- 4
Take the hot dish out of the oven. Spoon the mixture on in three big peaks, like mountains, and smooth the sides.
- 5
Bake for 8 to 10 minutes until the peaks are golden brown and just set, but still soft in the middle.
9 min - 6
Dust with icing sugar and serve straight away, scooping some of the milk with each spoonful, with raspberries on the side. It sinks within minutes so bring it to the table quickly.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
