Salzburg Dumplings From the Grill

For grilled Salzburger Nockerl, butter a baking dish well and sprinkle with a little sugar. Spread the cream and the cranberries in the middle. Beat the egg whites with a pinch of salt until stiff, gradually add the sugar and beat the egg whites until very stiff.

Fold in the yolks, flour and vanilla sugar. Place three large dumplings in the baking dish. Bake briefly (10-12 minutes) in the preheated grill at 200 °C indirectly with lid until golden.

Then sprinkle with powdered sugar and serve immediately. The grilled Salzburger Nockerl go well with cranberries or stewed plums.

Preparation Tip:

Instead of cranberry jam, you can also use currant jam for the grilled Salzburg dumplings.

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