Mustafa Helvacı

Few desserts justify a flight. This one does.

The Salzburger Nockerl — a 400-year-old soufflé, traditionally shaped after Salzburg’s three mountain peaks and dusted with powdered-sugar snow — is baked to order and served the moment it leaves the oven. Ours arrived as a single grand summit, no less magnificent for it.

The ritual is half the pleasure: broken apart at the table, portion by portion, while the clouds are still warm. It lasts only minutes. The memory, considerably longer.

At Meissl & Schadn, Vienna. Save this for your list — and bring someone worth sharing it with.

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