Ricotta Schmarrn with Cherries is a soft and delicious Austrian-origin dessert, also widespread in South Tyrol. Schmarrn can be prepared in countless versions, ranging from the classic one with just eggs, milk, and flour to more elaborate versions with added cream, sour cream, various flavors, or, as in my case, ricotta. The ricotta gives it a unique softness and a delicate taste. Besides the batter, Schmarrn can also be customized with the addition of fresh or dried fruits. The most well-known one is probably the Kaiserschmarrn with raisins, but I also adore the one with apples, and, as in this case, the one with cherries.
This year, the Val Venosta cherries are even larger and tastier, so to pit them, I had to resort to using a classic small knife, cutting them in half and removing the pit, as they were too large to fit into the pitter.
Val Venosta cherries are available from mid-July to mid-August. I love them for their dark red color and crunchy, juicy pulp, and since they are also nutritious, being rich in vitamins and minerals, they can be enjoyed without worries.
If you like cherries, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 2-4 people
- Cooking methods: Stovetop
- Cuisine: Austrian
- Seasonality: Summer
Ingredients
- 3 eggs
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup ricotta
- 1/2 cup milk
- 1 1/4 cups flour
- 12 oz cherries (Val Venosta)
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- as needed powdered sugar
Steps
To prepare Ricotta Schmarrn with Cherries, separate the egg yolks from the whites and whisk the whites with the salt until stiff peaks form. Set aside.
Then beat the yolks with the sugar until creamy, add the ricotta and milk, and blend with a mixer. Also add the flour and blend again until you have a smooth batter. Set aside.
Wash and pit the cherries and cut them in half.
Fold the egg whites into the batter.
Heat a large pan with the oil and butter, and when the butter starts to sizzle, add the cherries and sauté them in the butter for about a minute. Spread them evenly on the bottom and cover them with the batter. Level the batter and cover with a lid. Let it cook on low heat for about 10 minutes, until the surface has set. Then use a spatula to cut it into 4 wedges and turn each one gently so they also cook on the other side. Cover again with the lid and finish cooking for another 6-8 minutes. Cooking time may vary depending on the size of the pan.
Once cooked on the other side, break the Schmarrn into pieces with two forks or a spoon and spatula, creating many irregular pieces.
Serve your Ricotta Schmarrn with Cherries immediately with a generous dusting of powdered sugar.
Tip
If you serve the Schmarrn as a main dish, these quantities are enough for 2 people, but if you serve it as a dessert, they are sufficient for 4 people.
