Mostschober

Separate the eggs, beat the yolks with the sugar until very foamy, then beat the egg whites until stiff. Fold the beaten egg whites and breadcrumbs into the egg mixture. Pour the mixture into well-greased ramekins and bake at 170 °C for about 12 to 15 minutes at top and bottom heat until light. Boil the must with water, sugar, spices and lemon juice and season to taste, then leave to cool well. Pour the liquid into bowls and place the mustschober in them so that they can soak up the liquid. This dessert, traditional in the Mostviertel, is served well chilled, especially in summer.

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