Auf den Speisekarten in Tirols Gasthäusern und Berghütten hat der Kaiserschmarrn einen festen Platz. Hier verraten wir das Rezept für eine Variante mit Topfen (Quark) – und der klassische Zwetschgenröster darf natürlich keinesfalls fehlen.
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.
