Salzburger Nockerln

Salzburger Nockerl, a sweet, light and fluffy Dumpling

At one of my visits to Salzburg a couple years ago I was longing for an Austrian sweet dish. We stopped at Cafe Mozart in the Getreidegasse to experience this local dessert.

This decadent sweet dish/dessert was prepared by Anneliese Schwarzmann former chef and owner of the Hotel Stadt Mainz in Würzburg

Salzburger Nockerl are light and fluffy, they are delicate vanilla-flavored dumplings, which reminds me of a soufflé. Like so many wonderful Austrian desserts this dish has a long history. It was invented in Salzburg in the 17th century. When preparing the Nockerl batter, the airy mass is arranged on a baking tray in three mounds. This sweet treat is supposed to represent the three hills that surrounds Salzburg.

Vanilla Sugar is preferred. You can purchase it on Amazon:

Salzburger Nockerl are served warm as a main dish or dessert, then dusted with powdered sugar and paired with fruit sauces or a berry jam.

  • preparing Salzburger Nockerln
  • Salzburge Nockerln preparation
  • Salzburger Nockerln preparation
  • Salzburger Nockerln preparation
  • Salzburger Nockerln preparation
  • Salzburger Nockerln
  • Salzburger Nockerln, Anneliese Schwarzmann
  • The Schwarzmann girls at Stadt Mainz in Wuerzburg