Recipe for a Traditional Kaiserschmarrn

With the beginning of the cold season, we all start cooking cozily at home more often. There's nothing better than bringing traditional mountain cuisine right into your own home. That's exactly what the new blog category "The Mountains in Your Kitchen" is all about. Together, we'll cook delicious traditional dishes and share our favorite recipes with our mountain-loving community. Let's start with something sweet, Kaiserschmarrn. Everyone loves it, right? :-)

Kaiserschmarrn is the ultimate sweet dish in my home of South Tyrol! But it's also very popular in Austria. I prefer to eat it in alpine huts, where it's usually prepared traditionally and fresh.

Kaiserschmarrn is typically served with lingonberry jam, but often also applesauce or, more rarely, fruit compote. I made my Kaiserschmarrn with cherry compote (actually just because I didn't have any lingonberry jam at home ;-)). It's usually topped with some powdered sugar, which not only looks good but also provides extra sweetness. Sometimes you'll also find raisins in Kaiserschmarrn. That's a matter of taste, of course! How do you like Kaiserschmarrn best? Are you more of a raisin lover or do you prefer not to have them?

Tradition of Kaiserschmarrn

In 1854, Kaiserschmarrn was served to Austrian Empress Elisabeth for the first time. The dessert was accidentally torn during plating. Afterwards, the sweet dish was dedicated to Emperor Franz Joseph - hence the name.

You need for cooking:

• 2x bowls
• 1x whisk
• 1x pan
• 1x spatula
• 2x forks

Recipe for four people: