Childhood favorite kogel-mogel gets a fresh twist with berries

It's one of those desserts that always turns out well and never fails to impress. Make it for a gathering with friends, and you'll hear plenty of praise. They might even say it tastes like it came from a restaurant.

Kogel-Mogel is delicious, and after baking, it becomes even better. 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. You must choose the highest quality eggs from free-range chickens and a trusted source for this dessert. They should be extremely 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 cream the mixture. Grandmothers or mothers often used a spoon for this, but you can do it faster and more efficiently with a mixer. When the sugar is completely dissolved, the kogel-mogel is ready.

Now just pour this cream over the fruits in ramekins and put them in the oven. You'll find a dessert similar to Italian cuisine. Zabaglione, zabaione, or zabajone—whichever name you choose—consists of beaten egg yolks with sugar and some 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:

      
• 7 oz of raspberries or mixed seasonal fruits
• 4 egg yolks
• Half a cup of powdered sugar
• A tablespoon of vanilla sugar or a teaspoon of vanilla extract (optional)

Preparation method:

1. Preheat the oven to 392°F.
2. Beat the yolks with the sugar into a fluffy mass for about 7 minutes. Add the vanilla extract at the end.
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.