For the Salzburger Nockerl, pour milk or cream, butter and half of the vanilla sugar into an ovenproof porcelain dish and place in the oven at 220°C for 5 minutes. Beat the egg whites and then beat with granulated sugar until stiff (very stiff). Mix the egg yolks with the remaining vanilla sugar. Gently fold this mixture into the beaten egg whites along with the lemon zest and flour. Form three large dumplings and place them in the porcelain dish. Bake at 220°C in the preheated oven for 8-10 minutes. The Salzburger Nockerln should still be creamy in the middle. Sprinkle with powdered sugar and serve immediately, as they will collapse as they cool. Serve with cranberries if desired.
Preparation Tip:
It is important that the snow is beaten to the point - not too soft and also not overbeaten. Pour the mass immediately, bake and eat immediately. Fresh raspberries with lightly whipped cream or a fine apricot roast with freshly stirred coffee or vanilla ice cream taste especially good with it.
