A classic Viennese dish - altered
Recipe courtesy of Graham Kerr
Episode: Kaiserschmarrm
96 hr 30 min
96 hr
30 min
96 hr 30 min
96 hr
30 min


  • 1 tablespoon granulated sugar
  • 1 vanilla bean pod
  • 4 eggs
  • 1 cup drained loganberries
  • 1 lemon rind, grated
  • 1 orange rind, grated
  • 2 tablespoons raisins
  • 1 teaspoon vanilla sugar
  • 1 tablespoon butter
  • 1 tablespoon dark rum
  • 1/2 cup heavy cream, whipped


To make Vanilla Sugar: Take one tablespoon of granulated sugar - place in a tin, add 1 vanilla pod, seal the tin and wait at least 4 days. Remove the pod whenever required and then return it to the sugar. The sugar will be vanilla flavored for many dessert uses.

Separate eggs and beat whites stiffly. Place loganberries through a sieve to puree. Preheat broiler to medium. Add the sugar to the stiff egg whites beating to form a meringue. Add lemon and orange rind and raisins - combine. Add egg yolks and vanilla sugar - fold in carefully. Into an omelet pan on the heat place 1 tablespoon of butter. Pour mixture into the pan and stir quickly using a palette knife. Smooth surface. Place kaiserschmarrn under the broiler and lightly cook surface until small bubbles appear and it has risen. Place loganberry puree and rum in pan on medium heat and allow to boil 2 minutes. Loosen edges of omelet and turn out onto a serving dish, break up with 2 forks and smooth with whipped cream and loganberry-rum puree.

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