Salzburger Nockerl*
(Serves 4, with two each sharing a dish)

INGREDIENTS

7 egg whites
100 g caster sugar
2 egg yolks
zest of half a lemon
1 tbsp vanilla sugar
20 g flour
jam or custard sauce as base or to serve (optional)

PROCEDURE

Pre-heat oven to 200C.
Beat the egg whites, gradually adding the sugar, until very stiff. Quickly beat in the two yolks, zest and vanilla sugar without overbeating. Fold in the flour carefully.
(With the amount you have, I suggest making 2 portions in individual dishes)
Butter two oven-proof dishes. (Optional: you can now line the bottom of the dish with jam or custard)
Heap three large dollops of the egg mass into the dish, sitting alongside each other, slightly offset. Using a spatula, quickly "mount" them to ressemble three mountain backs.
Bake in the oven for 10 minutes until browning on top.
Serve in their dish, as removing them onto plates will cause them to collapse. It'll still taste good, but won't look as nice!

* based on a recipe in Plachutta's "Die Gute Küche"