Next, egg white and granulated sugar are whisked into a meringue until soft peaks form and then mixed into the dough with spatula.

[1] Salzburger Nockerl are always freshly prepared and served warm with powdered sugar, sometimes with a raspberry sauce or any other fruit spread layered on the bottom of the soufflé.

Although presumably derived from French soufflé dishes, Salzburger Nockerl, like Kaiserschmarrn or Apple strudel, has become an icon of Austrian cuisine.

In any case, the golden dumplings represent Salzburg's Baroque atmosphere left by the territorial prince, whose life of dissipation came to an end when his archbishopric was challenged by the Bavarian neighbours.

The character David Slater reminisces about the dish cooked by his ex-wife in the 1953 film Die Jungfrau auf dem Dach.