Kipferlschmarren

For the Kipferlschmarren, cut the croissants into flakes and place in a bowl.

Mix the whipped cream with milk, eggs, egg yolks, icing sugar, vanilla sugar, lemon zest and a pinch of salt and pour over the croissants.

Mix loosely and allow the mixture to set well.

For the apple filling, first peel and core the apples and cut them into wedges.

Mix apples with sugar and preserved raisins.

Loosely fill about half of the croissant mixture into the buttered mold, but do not press it in.

Spread apple filling on top and cover with remaining croissant mixture.

Cover with baking paper or aluminum foil and bake in a preheated oven at 180 °C for 25-30 minutes.

Remove the foil 15 minutes before the end of the baking time, drizzle with melted butter and bake until done.

Meanwhile, for the meringue, beat egg whites with granulated sugar until stiff.

Pour into a piping bag and spread on the Kipferlschmarren in any shape, such as dots.

Sprinkle sliced almonds loosely over the top and bake briefly in the oven at maximum top heat (250 °C) or flame with a blowtorch.

Allow to cool slightly before serving.

Portion and top with raspberries mixed with sugar.

Preparation Tip:

Instead of the Kipferl you can also use brioche pastries or bread rolls. The Kipferlschmarren can also be prepared without raisins!

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