An Austrian alpine dessert, also popular in Bavaria, that translates as ‘Emperor’s mess’. Fluffy, scrambled pancake studded with booze-plumped raisins under a blanket of icing sugar. Classically served with apple compote and best eaten immediately.
Step 1For the raisins, in a small pan gently heat the raisins and alcohol until simmering. Set aside to soak and plump for 15min.
Step 2For the pancake, in a freestanding mixer fitted with a whisk attachment, or a large bowl and using a handheld electric whisk, beat the melted butter, egg yolks, granulated sugar, vanilla and a pinch of fine salt for 3min, until thick and fluffy.
Step 3 With the motor running, add alternate spoonfuls of the flour and milk, until combined. In a separate bowl (and using clean beaters), beat the egg whites until they hold stiff peaks. Using a large metal spoon, fold the egg whites into the pancake batter, trying to keep in as much air as possible.
Step 4To cook, melt 25g butter in a large (about 30.5cm at the base) cast iron or non-stick frying pan over low-medium heat. Pour in the batter and cook for 8-10min, or until the base of the pancake is golden and the top is starting to look set. Strain the raisins and sprinkle over the top of the pancake.
Step 5Next sprinkle over 1/2 the granulated sugar. Using a spatula or palette knife, cut the pancake into quarters. Flip the pieces and cook for 5min more, or until cooked through. Using 2 forks, tear the pancake into bite-sized pieces. Dot over the remaining 15g butter and sprinkle over the remaining granulated sugar. Turn up the heat to medium-high and cook, gently tossing frequently, for a couple of min, or until golden and lightly caramelised.
Step 6Empty on to a platter, liberally dust with icing sugar and serve with apple compote, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
