Preparation
- Preheat the oven to 180 °C fan and butter an oval baking dish generously.
- Spread the jam over the base of the dish and drizzle the milk over it.
- Whisk the egg whites with a hand mixer until stiff, slowly trickling in the sugar as you go.
- Add the vanilla sugar, lemon zest, sifted flour, cornflour and beaten egg yolks to the meringue and fold in with a whisk just a few times; do not stir.
- Using a wide dough scraper, place three large dumplings side by side in the dish and do not smooth the surface.
- Bake for about 12 to 14 minutes, until the peaks are golden. Dust with icing sugar and serve immediately, while they are still tall.
Drink with it
Sweet wine · excellent match
Austrian Beerenauslese or Riesling Auslese
High acidity and delicate sweetness keep the airy soufflé light and meet the tart redcurrant fruit.
Which wine goes with dessert? Comparing sweetness deliberatelySparkling wine · good match
Sekt, medium dry
The fine bubbles suit the airy texture, and the residual sugar keeps pace with the sugar in the meringue.
Sparkling wine, Champagne, and Prosecco: what's the difference?Fruit liqueur · good match
Crème de cassis, chilled or over ice
The blackcurrant fruit of the liqueur mirrors the redcurrant jam under the dumplings.
Fruit brandy · good match
Marillenbrand (apricot brandy), neat, at room temperature
The clear fruit brandy sets a dry full stop after the sweet meringue and brings stone fruit to the lemon.
What is Calvados? Apple brandy with origin