Fruits baked in creamy kogel-mogel: A nostalgic delight

Who did enjoy this dessert in childhood? Central Europeans were the masters of preparing it. Yes, we are talking about the once-popular kogel-mogel. Now, you can revisit it and bake seasonal fruits in it. It’s so simple and so delicious.

It’s one dessert that always turns out well and makes an impression. Make it for a gathering with friends, and you’ll hear many good things about it. Indeed, it tastes like it’s from a restaurant.

Kogel-mogel is delicious... and after baking it, it exceeds itself. It has a velvety texture and a crispy crust forms on its surface. The fruits embedded in it taste fabulous and add freshness. Almost any fruit will do, but in our opinion, the best are raspberries or a mix of fruits. It’s important to wash them beforehand and dry them very thoroughly.

For kogel-mogel, you need eggs, specifically the yolks. For this dessert, you must choose the highest quality eggs from free-range chickens from a trusted source. They should be incredibly fresh. Before use, wash the eggs and scald the shells with boiling water. Crack them into a bowl, separating the yolks from the whites. The whites won’t be needed, but you can successfully use them for meringue or another cake or freeze them. Add sugar to the yolks and just cream the mixture. Grandmothers or mothers used a spoon for this, and of course, you can do it faster and more efficiently with a mixer. When the sugar is completely dissolved, that’s the sign that the kogel-mogel is ready.

Now just pour this cream over fruits in ramekins and put them in the oven. You’ll find a dessert similar to Italian cuisine. Zabaglione—as it’s known—consists of beaten egg yolks with sugar and a bit of wine. In taste and appearance, it resembles kogel-mogel. It is just as light and fluffy. Italians usually serve their traditional dessert sauce with fresh fruits or crumbled cookies.

Ingredients:

• 200 grams of raspberries or mixed seasonal fruits,
• 4 egg yolks,
• 125 grams of powdered sugar,
• A tablespoon of vanilla sugar or a teaspoon of vanilla extract (optional).

Preparation method:

1. Preheat the oven to 200°C (about 400°F).
2. Beat the yolks with the sugar into a fluffy mass. It takes about 7 minutes. At the end, add the extract.
3. Arrange the fruits at the bottom of the ramekins and pour the mixture over them.
4. Place the ramekins in the oven and bake for about 10 minutes. The top of the dessert should be nicely browned.