Instructions: Prepare the "kaiser" base. In the mixer bowl, combine the egg yolks and 3 ounces of sugar. Mix over medium speed, with the wire whisk, until pale yellow. Add the creme fraiche and rum. Continue to mix until smooth. Fold in the flour and raisins. This can be prepared up to 1 day in advance.

Preheat the oven to 425 degrees. Brush a 6-inch saute pan with butter and sprinkle with sugar.

To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks. Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry. Fold the meringue into the "kaiser" base. Spoon 1/4 of the souffled mixture into the saute pan. Bake for 12 minutes. Repeat three more times, until all the batter is used.

Strawberry Sauce: Combine all the ingredients in a medium saucepan. Bring to a boil. Cook for 5 minutes. Remove from heat and cover with plastic wrap. Allow flavor to infuse for 10 minutes.

Transfer the mixture to a blender and process until well incorporated. Strain. This can be prepared up to 3 days ahead. (

Makes about 1 1/2 cups)

To serve, in a medium saucepan, reheat the Strawberry Sauce. Add the fresh strawberries and toss until well coated. Spoon sauce over each serving plate. Divide the Kaiserschmarren with a spatula into large chunks, and arrange on top of the strawberry sauce so it looks a little like the Austrian alps.

This recipe yields 6 to 8 servings.

Comments: This is my version of an Austrian classic which is normally prepared as a pancake. But we make it as a souffle, making it lighter, fluffier and more refined. The key to success with this spectacular dish is folding in the meringue perfectly - dont overmix and dont undermix! As soon as the meringue is combined its ready to bake in a hot oven.

Wine Recommendation: The spicy fruit in a classic Austrian or Alsatian Gewurtzraminer is the perfect foil for this ambitious dessert. I like the wines of Hugel, and Dopff and Orion, both from Alsace.

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