Salzburg Dumplings with Berries

Ingredients

• 10 egg whites
• 6 tbsp sugar
• 6 egg yolks
• 6 tbsp flour
• 1 pinch salt
• butter (for greasing the pan)
• powdered sugar (for dusting)
• a handful of red currants
• a handful of white currants
• a handful of blueberries
• 300 g Strawberries
• 4 tbsp sugar
• 50 ml currant juice

Instructions

1. 1.

   Wash, dry and drain the berries. Chop the strawberries. Combine all with sugar and juice in a small saucepan and simmer for about 5-10 minutes.

2. 2.

   Beat the egg whites with salt until very stiff, gradually adding sugar to form a firm creamy meringue. Fold in the yolks and gently stir in the sifted flour.

3. 3.

   Spread a thin layer of compote in a butter‑greased baking dish and shape the mixture into three large dumplings on top. Bake at 200°C (392°F) for about 12-15 minutes, never opening the oven during baking.

4. 4.

   Dust with powdered sugar and serve immediately with the remaining compote.