Kaiserschmarren

Method

1. Prepare the fruit: pit cherries and cut apricots into wedges. Set aside.
2. Separate 3 eggs, placing the whites in a bowl and the yolks in another.
3. Add a pinch of salt to the egg whites and whisk until stiff peaks form.
4. In the bowl with the yolks, add 15 g of sugar and beat until frothy. Grate lemon zest over the mixture.
5. Slowly pour in milk while stirring continuously.
6. Sift 100 g of flour (type 00) into the yolk mixture and fold gently until uniform.
7. Fold the whipped egg whites into the batter, a third at a time, using a spatula from bottom to top.
8. Heat a 24 cm non-stick pan over medium heat and melt a knob of butter.
9. Pour the batter into the pan, spread evenly, cover, and cook for 4–5 minutes until the bottom is golden brown.
10. Uncover, cut the pancake into four quarters, then break each quarter into smaller pieces with a spatula.
11. Continue cooking, stirring gently, until the pieces are golden and soft inside (not dry).
12. Plate the Kaiserschmarren on a serving dish. Add spoonfuls of cow ricotta alongside.
13. Arrange the prepared cherries and apricots around the ricotta. Garnish with fresh mint leaves.
14. Dust generously with powdered sugar and serve immediately.