Preparation time: 30 minutes
(plus at least 3 hours for freezing)
50 g fne white sugar
30 g raisins (if desired)
1 shot of rum
1 vanilla pod
2 egg yolks
Peel of ½ lemon (untreated)
200 ml cream
200 g raspberries
1. Soak the raisins in rum for about 15 minutes.
2. Boil half the sugar with 30 ml water until the sugar has dissolved and the liquid has slightly boiled down.
3. Now slit the vanilla pod lengthwise and scrape out the core. Whip the vanilla core, egg yolks, egg, lemon peel and remaining sugar in a bowl made of glass or stainless steel over a pan of simmering hot water until frothy.
4. Then fold in the sugar syrup and whisk further to form a thick froth. Do not heat too strongly, otherwise the egg will coagulate.
5. Remove from the heat, place the bowl in a larger bowl of ice water and beat the mixture until cold.
6. Whip the cream stify and fold into the egg mixture, together with the raisins. Pour the mixture into an ovenproof dish and smooth the surface. Place in the freezer (for at least three hours).
7. Now tear the iced Kaiserschmarrn apart using two spoons and serve on cooled plates. Decorate with raspberries and lemon balm.
Serve with a strong espresso.