Cruise recipe: Kaiserschmarrn with summer berries

After a day immersed in classical music and medieval architecture while sailing the mighty River Danube, you may find yourself hungry for more than culture.

Cruise with Riviera Travel and you can look forward to a royal feast featuring dishes such as Kaiserschmarrn with summer berries – an indulgent dessert served to a soothing soundtrack of Mozart and Beethoven.

A traditional recipe originating in Austria in the 19th century, this dish is literally fit for a monarch – kaiser means emperor in German – and its thought that Emperor Franz Joseph I was the first to enjoy it, back in the mid-1800s.

Michelin-starred chef Marc Fosh says, “The dish is basically shredded pancakes and can be served as a dessert or as a meal on its own. The red berries add a freshness and acidic notes that pair well with the richness of the pancakes.”

Watch Marc prepare the sweet in World of Cruising TV’s season one Riviera Travel episode – then recreate it for yourself with this recipe.

Kaiserschmarrn with summer berries

INGREDIENTS

SERVES 4-6

275g plain flour
Pinch of salt
6 medium free-range eggs, separated
3tbsp sugar
1tsp vanilla extract
Zest of 1 lemon, grated
400ml milk
60ml kirsch (optional)
50g unsalted butter
Icing sugar to dust
400g mixed red fruit (raspberries, strawberries, cranberries, cherries or plums)
Handful of mint leaves

METHOD

1. Sift the flour into a mixing bowl and add a pinch of salt

2. Create a well in the centre and add the egg yolks, sugar, vanilla and lemon zest

3. Gradually add the milk until you have a smooth batter; add the kirsch (if using) 4 Whisk the egg whites in a separate bowl to form stiff peaks, then gently fold them into the pancake batter. Do not over mix

5. Heat the oven to 200°C

6. Melt all but a tablespoon of the butter into a deep, ovenproof non-stick pan, approximately 30cm diameter, over a low heat

7. Pour in the batter and spread evenly in the pan. Put it in the oven for 5-7 minutes until golden

8. Remove the pancake from the oven, tip it onto a chopping board then tear or cut it into bite-sized pieces

9. Place a clean frying pan on a gentle heat and add a tablespoon of butter

10. Add the pancake pieces to the pan and sprinkle with icing sugar, stirring for a few minutes until lightly caramelised and golden brown at the edges

11. Place the pancake pieces on a platter then decorate with raspberries, strawberries and
mint leaves. Sprinkle with icing sugar and serve immediately

Ana Acuña is a project manager and keen cook based in Vienna. She says: “Kaiserschmarrn roughly translates as ‘the Emperor’s mess’. The Emperor liked his pancake cut into pieces, covered in powdered sugar and served with a tart berry sauce to balance the sweetness.

"Austrians particularly like to eat it after a few runs on the ski slopes. A chef at a mountain lodge once told me they don’t need to use baking powder when they make it above 1,000m because the low air pressure at higher altitude makes the pancakes fluffy.

"If you don’t make it to the slopes, stop by Demel café in Vienna and pick up Kaiserschmarrn from its walk-up window.”