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