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Iced Strawberry-Kaiserschmarrn

(typical southtyrolean dessert, a kind of fluffy shredded pancake)

40 min.


for 2 portions

90 g cream
½ vanilla bean
3 egg yolk (60 g)
50 g sugar
90 g strawberry puree (strawberries, washed and blended)
15 pieces sultanas
150 g dark chocolate
Print recipe


Whip the cream together with the scraped-out vanilla bean until it is stiff and place in the refrigerator. Beat the egg yolks and sugar until frothy then add a few drops of rum. Add the strawberry puree, then fold the cream carefully. Put the sultanas into the egg yolk - strawberry - sugar mixture until everything is mixed.

Pour the finished mixture into a cake ring (18 cm diameter / wrapped in baking paper) and freeze it. As soon as the parfait has hardened, spread a thin layer of liquid chocolate coating with a pallet on it. Cut the mixture out of the cake ring and tear everything into pieces by hand. Freeze it again.


Serve it in a copper pan with powdered sugar. If you’d like, you can also add cranberry jam.

Instead of strawberries you can also use raspberries from the Martell Valley. This makes the colour of Kaiserschmarrn more intense.

Recipe from Nathalie Trafoier

Patisserie is female and nobody embodies it better than Nathalie Trafoier. Being the daughter of Michelin star chef Jörg Trafoier and Sonya Egger, Nathalie is responsible for desserts and patisserie at their finest at the Kuppelrain restaurant in Castelbello, Val Venosta. Diligence, passion, love of experimentation and commitment take shape every day and become delicious goodies that are a feast for both the palate and the eyes: pralines and sweets of chocolate, biscuits and typical krapfen filled with fruit and other products from Val Venosta, mini-tarts, spoon desserts, cookies and much more.

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