Kaiserschmarrn has a firm place on the menus of Tyrol's inns and mountain huts. Here we reveal the recipe for a version with curd cheese - and of course the classic plum roaster is a must.
Separate the eggs for the Kaiserschmarrn. Beat the egg whites with a hand mixer until stiff. Then beat the egg yolks with the sugar and the zest and juice of a lemon until frothy. Stir in the milk, a little salt and flour and finally carefully fold in the quark with the beaten egg whites.
Divide the dough into about three to four portions and fry in a pan in butter until golden brown and then cut into pieces.
To make the plum roaster, wash, halve and pit the plums. Caramelise the sugar in a pan until golden, deglaze with red wine and simmer over a medium heat until the sugar has dissolved. Add the scraped vanilla pod, the cinnamon stick, the plums and the cornflour and simmer for a further five minutes, then serve lukewarm.
